Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese - doi: 10.4025/actascitechnol.v35i3.12794. Acta Scientiarum. Technology, [S. l.], v. 35, n. 3, p. 445–450, 2013. DOI: 10.4025/actascitechnol.v35i3.12794. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/12794. Acesso em: 2 jun. 2026.