Development of pasty and bulk sweet of tamarind: physical-chemical parameters and evaluation of antioxidant capacity. Research, Society and Development, [S. l.], v. 9, n. 7, p. e841974834, 2020. DOI: 10.33448/rsd-v9i7.4834. Disponível em: https://www.rsdjournal.org/rsd/article/view/4834. Acesso em: 5 dec. 2025.