Effect of microwave drying on the color of the Creole potato (Solanum phureja). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 9, n. 2, p. 104–114, 2011. DOI: 10.24054/limentech.v9i2.1547. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1547. Acesso em: 1 nov. 2025.