Using Fruits and Vegetables to Modify the Formulation of Bread: Effects on Physicochemical Properties and Nutritional Value. American Journal of Tourism and Hospitality, [S. l.], v. 3, n. 1, p. 170–178, 2025. DOI: 10.54536/ajth.v3i1.4829. Disponível em: https://e-pallipublishers.com/index.php/ajth/article/view/4829. Acesso em: 3 jun. 2026.