Yanqiu, M. (2013) “Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack”, International Journal of Agricultural and Biological Engineering. Beijing, China, 6(3), pp. 80–87. Available at: https://ijabe.migration.pkpps06.publicknowledgeproject.org/index.php/ijabe/article/view/803 (Accessed: 3 August 2026).