Flour production from mango peel residue and use in pastry products. International Journal of Aquatic Research and Environmental Studies, [S. l.], v. 6, n. S1, p. 315–327, 2026. DOI: 10.70102/6hw4xw55. Disponível em: https://injoere.com/index.php/injoere/article/view/386. Acesso em: 6 jun. 2026.