Journal of Culinary Science & Technology
 2023
DOI: 10.1080/15428052.2023.2282091
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Incorporation of Powdered Jambolan and Acerola Pulp in Concentrated Yogurt: PhysicoChemical Characteristics, Texture, and Consumer Acceptability

Joana D’arc P. de Matos,
Rossana Maria F. de Figueirêdo,
Alexandre J. de Melo Queiroz
et al.
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