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3rd World Congress on Advances in Food Science, Processing and Technology

Tokyo, Japan

Dung Thi le Huynh

Dung Thi le Huynh

Dayeh University, Taiwan


Dung Thi Le Huynh has completed Master of Engineering in Food and Beverage Technology at Ho Chi Minh City University of Technology, Vietnam National University. She is currently pursuing PhD at Dayeh University, Taiwan.


Abstract : Changes in physicochemical properties, microbial loads, antioxidant activity and glycemic index of palm jaggery powder from Borassus flabellifer L. flower sap by different drying conditions