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    Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam by Chong, Ann Qi, Chin, Nyuk Ling, A. Talib, Rosnita, Kadir Basha, Roseliza

    Published 2024
    “…Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred. …”
    Article
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