SILVA, J. R. G. .; OLIVEIRA, J. G. de .; VIEIRA, R. A. M. .; RESENDE, E. D. de . Standardization of processing parameters and color of gels aiming to replace citric pectin by mesocarp flour or pectin of passion fruit. Acta Scientiarum. Technology, [S. l.], v. 45, n. 1, p. e64193, 2023. DOI: 10.4025/actascitechnol.v45i1.64193. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/64193. Acesso em: 3 out. 2025.