JACKFRUIT AS AN OBJECT OF DRYING: A HYGROSCOPIC STUDY
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Copyright ©Nguyen et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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Nguyen TS, Aleksanyan IYu, Nugmanov AH-H, Titova LM. Jackfruit as an Object of Drying: A Hygroscopic Study. Food
Processing: Techniques and Technology. 2019;49(4):612–620. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2019-4-612-620.
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