[1]
“Incidence of WAFA technology (all in system) in the sensorial characteristics of chocolate”, RCTA, vol. 21, no. 1, pp. 45–49, Jan. 2024, Accessed: May 17, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/613