Evaluation of passion fruit jelly stability added from passion fruit and inulina peel flour by physical, physical-chemical and microbiological indicators. Research, Society and Development, [S. l.], v. 11, n. 11, p. e441111133902, 2022. DOI: 10.33448/rsd-v11i11.33902. Disponível em: https://rsdjournal.org/rsd/article/view/33902. Acesso em: 5 dec. 2025.