Integral utilization of mango pulp residue in the preparation and sensory evaluation of fermented milk. Research, Society and Development, [S. l.], v. 9, n. 6, p. e94963557, 2020. DOI: 10.33448/rsd-v9i6.3557. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/3557. Acesso em: 28 jun. 2025.