EVALUATING AND RATING THE PERFORMANCE OF DSWIM USING ANSYS MAXWELL. International Journal of Food and Nutritional Sciences, [S. l.], v. 10, n. 8, p. 276–280, 2021. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/4000. Acesso em: 13 aug. 2026.