Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits. International Journal of Scientific Research and Management (IJSRM), [S. l.], v. 12, n. 07, p. 97–118, 2024. DOI: 10.18535/ijsrm/v12i07.nd01. Disponível em: https://ijsrm.net/index.php/ijsrm/article/view/5527. Acesso em: 23 nov. 2024.