Utilization of agro-industrial vegetable residues in bakery products: Systematic review on nutritional, technological and sensory impact. Research, Society and Development, [S. l.], v. 15, n. 2, p. e7015250662, 2026. DOI: 10.33448/rsd-v15i2.50662. Disponível em: https://rsdjournal.org/rsd/article/view/50662. Acesso em: 1 mar. 2026.