CHICO, Mayra Fernanda. Valorization of Cocoa by Products: Applications and Perspectives in the Food Industry . Alimentos Ciencia e Ingeniería, [S. l.], v. 29, n. 2, p. 57–101, 2022. DOI: 10.31243/aci.v29i2.1857. Disponível em: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857. Acesso em: 27 abr. 2024.