RAHMAWATI, L. .; SAPUTRA, D.; SAHIM, K. .; PRIYANTO, G. Optimization of infrared drying condition for whole duku fruit using response surface methodology. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 462–469, 2019. DOI: 10.5219/1134. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1134. Acesso em: 28 mar. 2024.