Implementation of a flour produced from kale (Brassica oleracea) in savory foods for dietary fiber supplementation. Research, Society and Development, [S. l.], v. 11, n. 12, p. e266111234191, 2022. DOI: 10.33448/rsd-v11i12.34191. Disponível em: https://rsdjournal.org/rsd/article/view/34191. Acesso em: 6 dec. 2025.