Silva, H. M. L. da, Silva Júnior, M. E. da, Souza, M. M. B. de, Ribeiro, D. S., Abreu Gloria, M. B. de, & Maciel, M. I. S. (2026). Red mombin by-product as a functional ingredient for improving the quality of sliced bread. Journal of Food, Nutrition and Diet Science, 4(1), 76–87. https://doi.org/10.55976/fnds.42026161076-87