HARIADI, Hari et al. Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder. Italian Journal of Food Science, Singapore, v. 36, n. 2, p. 74–82, 2024. DOI: 10.15586/ijfs.v36i2.2458. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2458. Acesso em: 7 feb. 2025.