Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176. Acta Scientiarum. Technology, [S. l.], v. 35, n. 3, p. 427–431, 2013. DOI: 10.4025/actascitechnol.v35i3.13176. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/13176. Acesso em: 2 jun. 2026.