Determining Crispness Level of Dry Food through Its Compressive Strain Energy. Indonesian Journal of Computing, Engineering, and Design (IJoCED), [S. l.], v. 3, n. 2, p. 106–118, 2021. DOI: 10.35806/ijoced.v3i2.55. Disponível em: https://ojs.sampoernauniversity.ac.id/index.php/IJOCED/article/view/55.. Acesso em: 19 nov. 2024.