PARDO, M.; NIRANJAN, K. Modeling of the relationship between freezing kinetics and sublimation kinetics in coffee brews. Ingeniería y Competitividad, [S. l.], v. 8, n. 2, p. 25–33, 2006. DOI: 10.25100/iyc.v8i2.2498. Disponível em: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/2498. Acesso em: 22 dec. 2024.