CHAKRABORTY, S.; MAZUMDER, S.; BANERJEE, S. CHANGES IN THERMAL PROPERTIES AND COLOUR ATTRIBUTES OF POTATO (CHANDRAMUKHI VARIETY) DURING FOAM MAT AND THIN LAYER DRYING. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 5, p. 1121–1126, 2017. DOI: 10.15414/jmbfs.2017.6.5.1121-1126. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8586. Acesso em: 1 oct. 2026.