Optimum Puffing Condition of Reduced Fat Pork Rind using Microwave Vacuum Oven. Science Essence Journal, [S. l.], v. 36, n. 2, p. 71–89, 2020. Disponível em: https://ejournals.swu.ac.th/sej/article/view/12438. Acesso em: 23 oct. 2026.