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

by Fernanda Papa Spada, Paula Porrelli Moreira da Silva, Gabriela Fernanda Mandro, Gregório Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-Brazaca
Published 2018-01-01