TERHILE ET AL. Effect of dehydration methods on the nutritional composition of onion and garlic. JOURNAL OF BASICS AND APPLIED SCIENCES RESEARCH, [S. l.], v. 4, n. 2, p. 328–336, 2026. DOI: 10.4314/jobasr.v4i2.32. Disponível em: https://jobasrfudutsinma.com/index.php/ojs-files/article/view/337. Acesso em: 7 apr. 2026.