Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits. Research, Society and Development, [S. l.], v. 10, n. 3, p. e12010313071, 2021. DOI: 10.33448/rsd-v10i3.13071. Disponível em: https://rsdjournal.org/rsd/article/view/13071. Acesso em: 5 dec. 2025.