Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals. Bioscience Journal, Uberlândia, MG, v. 36, p. 317–329, 2021. DOI: 10.14393/BJ-v36n0a2020-53758. Disponível em: https://seer.ufu.br/index.php/biosciencejournal/article/view/53758. Acesso em: 15 dec. 2025.