“Standardization of Processing Parameters and Color of Gels Aiming to Replace Citric Pectin by Mesocarp Flour or Pectin of Passion Fruit”. Acta Scientiarum. Technology 45, no. 1 (setembro 27, 2023): e64193. Acesso em junho 5, 2026. https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/64193.