TÜMER, B. D.; ŞİMŞEK, Ömer; ÖZKAL, S. G. β-Carotene and Lycopene Degradation Kinetics of Tarhana Dough During Convective Air Drying and Traditional Drying Methods. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.122822. Disponível em: https://fst.emnuvens.com.br/revista/article/view/124. Acesso em: 18 set. 2024.