Technological and nutritional aspects of salted food bars manufactured with different binding agents. Research, Society and Development, [S. l.], v. 9, n. 11, p. e8269119958, 2020. DOI: 10.33448/rsd-v9i11.9958. Disponível em: https://www.rsdjournal.org/rsd/article/view/9958. Acesso em: 16 dec. 2025.