NHAN, Minh Tri; TRANG, Thi Hoang Quyen; NGUYEN, Thi Thuy Hong. Impact of Temperature and Frying Time on Colour, Texture, and Physicochemical Properties of Wheat-Taro Snack. JST: Engineering And Technology For Sustainable Development, [S. l.], v. 34, n. 5, p. 35–42, 2024. DOI: 10.51316/jst.178.etsd.2024.34.5.5. Disponível em: https://jst.vn/index.php/etsd/article/view/397. Acesso em: 29 jun. 2025.