Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) . Research, Society and Development, [S. l.], v. 10, n. 11, p. e14101119433, 2021. DOI: 10.33448/rsd-v10i11.19433. Disponível em: https://rsdjournal.org/rsd/article/view/19433. Acesso em: 5 dec. 2025.