Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran. American Journal of Tourism and Hospitality, [S. l.], v. 3, n. 1, p. 163–169, 2025. DOI: 10.54536/ajth.v3i1.4755. Disponível em: https://e-pallipublishers.com/index.php/ajth/article/view/4755. Acesso em: 28 jul. 2026.