Development and characterization of cereal bars made with flour of jabuticaba peel and okara. Acta Scientiarum. Technology, [S. l.], v. 37, n. 1, p. 117–122, 2015. DOI: 10.4025/actascitechnol.v37i1.21070. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/21070. Acesso em: 3 jun. 2026.