RIBEIRO, F. W.; RODRIGUES, C. C.; BERTI, M. P. Silva; SILVA, A. C.; PEIXOTO, N. Preparation of jellies of umbu in standard and zero sugar formulations: sensory analysis and acceptability index. Scientific Electronic Archives, [S. l.], v. 13, n. 6, p. 8–11, 2020. DOI: 10.36560/1362020991. Disponível em: https://sea.ufr.edu.br/index.php/SEA/article/view/991. Acesso em: 15 jun. 2024.