Review for "Valorization of cocoa (Theobroma cacao L.) pod husks as fruit pulp substitute in mango jam formulations: Effects on jam qualities during storage and sensory discrimination"

авторы не указаны

Идентификаторы

Canonical: https://research.holos.house/w/bf675494-c243-480a-9158-ce6202905d3f

DOI: 10.1039/d4fb00331d/v1/review2