TY  - RPRT
TI  - Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
AU  - Papa Spada, F.
AU  - da Silva, P. P. M.
AU  - Mandro, G. F.
AU  - Margiotta, G. B.
AU  - Spoto, M. H. F.
AU  - Canniatti-Brazaca, S. G.
PY  - 2018
DO  - 10.1101/317313
UR  - https://www.biorxiv.org/content/10.1101/317313v1
ID  - 10.1101/317313
ER  -