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. Red mombin by-product as a functional ingredient for improving the quality of sliced bread. Journal of Food, Nutrition and Diet Science, [S. l.], v. 4, n. 1, p. 76–87, 2026. DOI: 10.55976/fnds.42026161076-87. Disponível em: https://ojs.luminescience.cn/FNDS/article/view/610. Acesso em: 13 aug. 2026.