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Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato

Published Online: 2020-09-22

Published Print: 2021-08

Authors

Marzuki, Sigit Uji

Pranoto, Yudi

Khumsap, Tabkrich

Nguyen, Loc Thai https://orcid.org/0000-0003-2193-3734
License Information

Text and Data Mining valid from 2020-09-22

Version of Record valid from 2020-09-22
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Article History

Revised: 18 August 2020

Accepted: 9 September 2020

First Online: 22 September 2020

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

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