EFFECT OF A HEALTHY BISCUIT BY PARTIAL SUBSTITUTION OF GRAPE POMACE AND RICE BRAN POWDER ON SENSORY EVALUATION AND NUTRITION PROPERTIES. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 1, p. 89–96, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/387. Acesso em: 20 sep. 2026.