Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour. Research, Society and Development, [S. l.], v. 11, n. 2, p. e37811225728, 2022. DOI: 10.33448/rsd-v11i2.25728. Disponível em: https://rsdjournal.org/rsd/article/view/25728. Acesso em: 6 dec. 2025.