Physicochemical and technological evaluation of flours made from fruit co-products for use in food products. Research, Society and Development, [S. l.], v. 9, n. 3, p. e192932742, 2020. DOI: 10.33448/rsd-v9i3.2742. Disponível em: https://rsdjournal.org/rsd/article/view/2742. Acesso em: 5 dec. 2025.