Characterization and utilization of fruit and vegetable residue flour for the development of functional foods. Research, Society and Development, [S. l.], v. 9, n. 12, p. e43191211034, 2020. DOI: 10.33448/rsd-v9i12.11034. Disponível em: https://rsdjournal.org/rsd/article/view/11034. Acesso em: 5 dec. 2025.