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Abstract

This research has made the new product of dry sweeten-strawberry, from Da Lat city, forming a new style of delicious food. The research helps to enhance using and processing, and solve lots of strawberry in the season. The fresh strawberried have been processed and dried at 60oC in 16 housr. This product contains the protein, mineral and natural red pigment from the original source.

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Article Details

Issue: Vol 11 No 5 (2008)
Page No.: 50-56
Published: May 31, 2008
Section: Engineering and Technology - Research article
DOI: https://doi.org/10.32508/stdj.v11i5.2639

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Thuy Lien, T., Thuy Trang, B., & Anh Dao, D. (2008). RESEARCH ON THE PROCESSING OF DRY SWEETEN-STRAWBERRY. VNUHCM Journal of Science and Technology Development, 11(5), 50-56. https://doi.org/https://doi.org/10.32508/stdj.v11i5.2639


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