PAUL, S. .; ARA, R. .; AHMAD, M. R. . .; HAJONG, P. .; PAUL, G. .; KOBIR, M. S. .; RAHMAN, M. H. . Effect of Blanching Time and Drying Method on Quality of Black Pepper (Piper nigrum). Journal of Food Technology Research, [S. l.], v. 8, n. 1, p. 18–25, 2021. DOI: 10.18488/journal.58.2021.81.18.25. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/401. Acesso em: 23 nov. 2024.