Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying

• Warongporn Choopan,

  Roles Data curation, Writing – original draft, Writing – review & editing

  Affiliation Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand

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• Worawan Panpipat ,

  Roles Conceptualization, Formal analysis, Funding acquisition, Methodology, Resources, Supervision, Writing – original draft, Writing – review & editing

  * E-mail: pworawan@wu.ac.th

  Affiliation Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand

  https://orcid.org/0000-0002-9170-9765

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• Mudtorlep Nisoa,

  Roles Conceptualization, Resources, Writing – original draft, Writing – review & editing

  Affiliation School of Science, Walailak University, Nakhon Si Thammarat, Thailand

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• Ling-Zhi Cheong,

  Roles Conceptualization, Formal analysis, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, China

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• Manat Chaijan

  Roles Conceptualization, Methodology, Supervision, Writing – original draft, Writing – review & editing

  Affiliation Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand

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