Development and sensory evaluation of added bread from soursop residue flour. Research, Society and Development, [S. l.], v. 9, n. 1, p. e172911857, 2020. DOI: 10.33448/rsd-v9i1.1857. Disponível em: https://rsdjournal.org/rsd/article/view/1857. Acesso em: 5 dec. 2025.