Development of cereal bar using dehydrated brassage pomace and incorporation of hydrolyzed soy protein and gelatin. Research, Society and Development, [S. l.], v. 11, n. 2, p. e8811225572, 2022. DOI: 10.33448/rsd-v11i2.25572. Disponível em: https://rsdjournal.org/rsd/article/view/25572. Acesso em: 6 dec. 2025.