| Authors: |
Paviet-Salomon Y; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Laguerre O; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Duret S; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Denis A; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Mawilai P; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Srisawat K; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Derens-Bertheau E; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Ndoye FT; Université Paris-Saclay, INRAE, FRISE, 92761, Antony, France., Pongsuttiyakorn T; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Rakmae S; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Pun UK; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Sirisomboon P; Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, 10520, Bangkok, Thailand., Pornchaloempong P; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand., Chaomuang N; Department of Food Engineering, School of Engineering, King Mongkut's Institute of 7 Technology Ladkrabang, 10520, Bangkok, Thailand. |
