Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology. Research, Society and Development, [S. l.], v. 10, n. 15, p. e42101522449, 2021. DOI: 10.33448/rsd-v10i15.22449. Disponível em: https://rsdjournal.org/rsd/article/view/22449. Acesso em: 5 dec. 2025.