Laboratory evaluation of meal supplements made of overripe mango flour and parota pod flour. Agro Productividad, [S. l.], 2025. DOI: 10.32854/861pdr58. Disponível em: https://www.revista-agroproductividad.org/index.php/agroproductividad/article/view/3046. Acesso em: 18 may. 2026.