[1]
Ribeiro, J.A., Gonçalves, C.A., Rodrigues, J.F. , Alencar, N.M.M., Santos, E.M. , Carlos, L. de A., Silva, W.A. da, Gonçalves, A.C.A. e Trombete, F.M. 2021. Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties. Acta Scientiarum. Technology. 43, 1 (set. 2021), e55922. DOI:https://doi.org/10.4025/actascitechnol.v43i1.55922.