UTILIZING ROSELLE IN FOOD PROCESSING: A STUDY ON NUTRITIONAL BENEFITS AND VALUE-ADDED PRODUCT DEVELOPMENT. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 6, p. 2364–2380, 2022. Disponível em: https://ijfans.org/index.php/Journal/article/view/6212. Acesso em: 17 jul. 2026.