Development and characterization of extruded snack based on tapioca flour, and sensory evaluation on purchase intention. Research, Society and Development, [S. l.], v. 10, n. 2, p. e15310212395, 2021. DOI: 10.33448/rsd-v10i2.12395. Disponível em: https://rsdjournal.org/rsd/article/view/12395. Acesso em: 5 dec. 2025.