Development, physico-chemical characterization and sensory analysis of whole grain breads added from Pilsen and Porter style brewing residue. Research, Society and Development, [S. l.], v. 9, n. 11, p. e499119274, 2020. DOI: 10.33448/rsd-v9i11.9274. Disponível em: https://www.rsdjournal.org/rsd/article/view/9274. Acesso em: 17 dec. 2025.