LESTARI, I. A. Differences of Acceptability and Candied Water Content of Pamelo Orange Albedo Soaked in Red Roselle Solution with Commercial Products : Perbedaan Daya Terima dan Kadar Air Manisan Albedo Jeruk Pamelo yang Direndam Larutan Rosella Merah dengan Produk Komersial. Journal of Tropical Food and Agroindustrial Technology, [S. l.], v. 1, n. 02, p. 8–11, 2020. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1153. Acesso em: 21 apr. 2025.