PHYSICOCHEMICAL CHARACTERIZATION AND TECHNOLOGICAL POTENTIAL OF Artocarpus altilis BIOMASS FOR FOOD APPLICATIONS. REMUNOM, [S. l.], v. 13, n. 03, p. 1–22, 2026. DOI: 10.66104/tjdhkd89. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5874. Acesso em: 5 apr. 2026.