PRIHATIN, Agus; SHIGUO, Chen; XINGQIAN, Ye. Pectin-enriched Material from Mandarin Orange Byproducts as a Potential Fat Replacer in Cookies. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 5, n. 1, p. 31–35, 2015. DOI: 10.18517/ijaseit.5.1.481. Disponível em: http://ijaseit.insightsociety.org/index.php/ijaseit/article/view/481. Acesso em: 2 jun. 2024.