L. Araújo

Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds

M. P. Guerra, R. D. Amboni, R. Nodari, 2020 .

Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

Jefferson Romário Duarte da Luz, H. M. Ramalho, Ana Soares, 2021, Research, Society and Development.