[1]
Rahmawati, L. , Saputra, D., Sahim, K. and Priyanto, G. 2019. Optimization of infrared drying condition for whole duku fruit using response surface methodology. Potravinarstvo Slovak Journal of Food Sciences. 13, 1 (Jun. 2019), 462–469. DOI:https://doi.org/10.5219/1134.