S. Kumar, “Estimation of the Thermo-Physical Properties of Foods using Substances Contents in the Temperature Range of -40°C to +40°C ”, jpht, vol. 4, no. 1, pp. 26–30, Apr. 2016, Accessed: Jun. 30, 2024. [Online]. Available: https://acspublisher.com/journals/index.php/jpht/article/view/15715