Obtaining bakery products from partial replacement of wheat flour by pupunha flour. Research, Society and Development, [S. l.], v. 12, n. 6, p. e16112642167, 2023. DOI: 10.33448/rsd-v12i6.42167. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/42167. Acesso em: 28 jun. 2025.