Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather. Indian Journal of Traditional Knowledge (IJTK), [S. l.], v. 22, n. 4, p. 815–823, 2023. DOI: 10.56042/ijtk.v22i4.7234. Disponível em: https://or.niscpr.res.in/index.php/IJTK/article/view/7234. Acesso em: 12 may. 2026.