Nhan, Minh Tri, Thi Hoang Quyen Trang, and Thi Thuy Hong Nguyen. 2024. “Impact of Temperature and Frying Time on Colour, Texture, and Physicochemical Properties of Wheat-Taro Snack”. JST: Engineering And Technology For Sustainable Development 34 (5):35-42. https://doi.org/10.51316/jst.178.etsd.2024.34.5.5.