NAKAGAWA, K. Food drying at sub-zero temperature: Importance of glassy phase on product quality. Science, Engineering and Health Studies, [S. l.], v. 12, n. 3, p. 125–137, 2018. DOI: 10.14456/sehs.2018.12. Disponível em: https://li01.tci-thaijo.org/index.php/sehs/article/view/127845. Acesso em: 28 apr. 2024.