Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation. Acta Scientiarum. Technology, [S. l.], v. 36, n. 3, p. 553–560, 2014. DOI: 10.4025/actascitechnol.v36i3.18561. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/18561. Acesso em: 7 jun. 2026.