Physical and chemical characterization of biscuit with or without hibiscus flour. Research, Society and Development, [S. l.], v. 11, n. 2, p. e49011226094, 2022. DOI: 10.33448/rsd-v11i2.26094. Disponível em: https://rsdjournal.org/rsd/article/view/26094. Acesso em: 6 dec. 2025.