Effect of roasting and cooling on cereal bars developed with grape and jabuticaba residues. Research, Society and Development, [S. l.], v. 9, n. 11, p. e2879119783, 2020. DOI: 10.33448/rsd-v9i11.9783. Disponível em: https://rsdjournal.org/rsd/article/view/9783. Acesso em: 13 dec. 2025.