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Cited article:

Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization

Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, Lloyd Earl L. Flandez, Romel M. Felismino, Katherine Ann T. Castillo-Israel and Sheba Mae M. Duque
Discover Food 5 (1) (2025)
https://doi.org/10.1007/s44187-025-00353-2