Use of cocoa mucilage (Theobroma cacao L.) for the production of fermented and non-fermented beverages: A systematic review. Agroindustrial Science, [S. l.], v. 15, n. 3, p. 363–374, 2025. DOI: 10.17268/agroind.sci.2025.03.18. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/6851. Acesso em: 18 jul. 2026.