López Mejía N, Morales Posada NB, Lobatón García HF. Convective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-Free Bread. Revista Mutis [Internet]. 28 de marzo de 2022 [citado 25 de noviembre de 2024];12(2). Disponible en: https://revistas.utadeo.edu.co/index.php/mutis/article/view/Convective-Drying-Kinetics-Squash-Epicarp-Cucurbita-Maxima-Uses-Developing-Gluten-Free-Bread