PARLATIR, B. .; ÜSTÜN, N.; TURHAN, S. Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability. Grasas y Aceites, [S. l.], v. 75, n. 2, p. e550, 2024. DOI: 10.3989/gya.0647231. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2206. Acesso em: 22 jul. 2024.