Baclayon LP, Cerna JB, Cimafranca LC. Sensory quality of custard tart as affected by varying levels of Mabolo (Dispyros blancoi A. DC) Flesh. Ann. Trop. Res [Internet]. 2020 Nov. 5 [cited 2024 Dec. 22];42(2):85-96. Available from: https://atr.vsu.edu.ph/article/view/87