Mathematical modeling of the drying process of gluten-free pasta according to temperature and relative humidity. INNOTEC, [S. l.], v. 1, n. 11 ene-jul, p. 54–58, 2016. DOI: 10.26461/11.07. Disponível em: https://ojs.latu.org.uy/index.php/INNOTEC/article/view/320. Acesso em: 20 jun. 2026.