Duan, Liuliu, et al. “Evolution of Pore Structure During Microwave Freeze-Drying of Chinese Yam”. International Journal of Agricultural and Biological Engineering, vol. 11, no. 6, Dec. 2018, pp. 208-12, https://ijabe.migration.pkpps06.publicknowledgeproject.org/index.php/ijabe/article/view/4250.