Effects of Incorporating Rambutan Juice on the Development, Physicochemical and Sensory Acceptance of Nata de Coco. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. SP1, p. 13–17, 2025. DOI: 10.54987/jobimb.v13iSP1.1096. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1096. Acesso em: 11 may. 2026.