Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour. Research, Society and Development, [S. l.], v. 10, n. 13, p. e393101321349, 2021. DOI: 10.33448/rsd-v10i13.21349. Disponível em: https://www.rsdjournal.org/rsd/article/view/21349. Acesso em: 7 dec. 2025.