Published in
Wiley, Journal of Food Processing and Preservation, 12(45), 2021
DOI: 10.1111/jfpp.16037
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Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours
Journal article published in 2021 by
Thalita Caroline Silva Brigagão,
Rafael Ribeiro Fortes,
Carina Oliveira Lourenço,
Elisângela Elena Nunes Carvalho,
Marcelo Ângelo Cirillo,
Aline Manke Nachtigall 
,
Brígida Monteiro Vilas Boas
,
Brígida Monteiro Vilas Boas
This paper is made freely available by the publisher.
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