OMAÇ, B.; GOKSU, A.; ISIK, E.; SABANCI, S. Kinetic modeling of quality changes in couscous cooked with ohmic heating at various times. III. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Malatya, Türkiye , [S. l.], p. 381–381, 2023. Disponível em: https://turjaf.indac.com.tr/index.php/TURSTEP/article/view/223. Acesso em: 23 oct. 2026.