MARKUS FABER. Integrative Approaches to New Product Development and Sensory Optimization: A Comparative Analysis of Non-Traditional Flours and Fruit-Based Matrices in Functional Food Systems. The American Journal of Interdisciplinary Innovations and Research, [S. l.], v. 7, n. 10, p. 127–133, 2025. Disponível em: https://theamericanjournals.com/index.php/tajiir/article/view/7771. Acesso em: 21 apr. 2026.