Barroso, T. L. C. T., Castro, L. E. N., da Rosa, R. G., Brackmann, R., Goldbeck, R., & Forster-Carneiro, T. (2025). Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process. Food Research International, 208, . https://doi.org/10.1016/j.foodres.2025.116276

Barroso, Tiago Linhares Cruz Tabosa, Luiz Eduardo Nochi Castro, Rafael Gabriel da Rosa, Rodrigo Brackmann, Rosana Goldbeck, and Tânia Forster-Carneiro. "Obtaining Value-added Products from Cashew Apple Bagasse: A Sustainable Alternative Achieved Through a Hydrothermal Process." Food Research International 208 (2025). https://doi.org/10.1016/j.foodres.2025.116276.

Barroso, Tiago Linhares Cruz Tabosa, et al. "Obtaining Value-added Products from Cashew Apple Bagasse: A Sustainable Alternative Achieved Through a Hydrothermal Process." Food Research International, vol. 208, 2025, https://doi.org/10.1016/j.foodres.2025.116276.