ROSKHRUA, P.; KITCHAICHAROEN, . M. Effects of Sugar, Citric acid and Pectin Content on Quality of Mulberry Fruit Leather Product. RMUTP Research Journal Sciences and Technology, Bangkok, Thailand, v. 14, n. 1, p. 58–69, 2020. DOI: 10.14456/jrmutp.2020.6. Disponível em: https://ph02.tci-thaijo.org/index.php/RMUTP/article/view/191099. Acesso em: 30 apr. 2024.