Diffusion coefficient and moisture loss during the pre-frying process of arracacha (arracacia xanthorrhiza). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 15, n. 1, p. 17–27, 2017. DOI: 10.24054/limentech.v15i1.2171. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2171. Acesso em: 17 oct. 2025.