Yanqiu, M., Xinhuai, Z., Bingxin, L., Chenghai, L., & Xianzhe, Z. (2013). Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack. International Journal of Agricultural and Biological Engineering, 6(3), 80–87. Retrieved from https://ijabe.migration.pkpps06.publicknowledgeproject.org/index.php/ijabe/article/view/803