Aprovechamiento integral del umari (Poraqueiba sericea Tulasne) para la elaboración de harinas e incorporación a pan de molde sin gluten. Research, Society and Development, [S. l.], v. 11, n. 14, p. e19111435838, 2022. DOI: 10.33448/rsd-v11i14.35838. Disponível em: https://www.rsdjournal.org/rsd/article/view/35838. Acesso em: 16 dec. 2025.