DUAN, Liuliu; DUAN, Xu; REN, Guangyue. Evolution of pore structure during microwave freeze-drying of Chinese yam. International Journal of Agricultural and Biological Engineering, [S. l.], v. 11, n. 6, p. 208–212, 2018. DOI: 10.25165/ijabe.v11i6.4250. Disponível em: https://ijabe.org/index.php/ijabe/article/view/4250. Acesso em: 27 jan. 2026.