Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

por Papa Spada, Fernanda, da Silva, Paula Porrelli Moreira, Mandro, Gabriela Fernanda, Margiotta, Gregório Borghese, Spoto, Marta Helena Fillet, Canniatti-Brazaca, Solange Guidolin
Publicado 2018