ULRICH, S. F. B.; NGEH, A. N.; EJOH, R. A. Effects of Foam Mat Drying on the Nutritional, Functional, Antioxidant, and Sensory Properties of Soursop-Based Crisps. Discoveries in Agriculture and Food Sciences, [S. l.], v. 12, n. 4, p. 58–77, 2024. DOI: 10.14738/dafs.124.16803. Disponível em: http://116.203.177.230/index.php/TNC/article/view/16803. Acesso em: 23 nov. 2024.