Nhan, M. T., Trang, T. H. Q. and Nguyen, T. T. H. (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), pp. 35–42. doi: 10.51316/jst.178.etsd.2024.34.5.5.