Study of the nutritional, sensory and microbiological properties of food pastes made with baru almonds (Dipteryx alata vog.). Research, Society and Development, [S. l.], v. 9, n. 8, p. e199985612, 2020. DOI: 10.33448/rsd-v9i8.5612. Disponível em: https://rsdjournal.org/rsd/article/view/5612. Acesso em: 13 dec. 2025.