Ferreira, M.S. de S., Barbosa, L.P.G., Almeida, R.L.J., Monteiro, S. S., Fragoso, S.P., Albuquerque, C.L.C. de, Pasquali, M.A. de B., Mendonça, S. de L.R. de, Ishihara, Y.M., Ribeiro, C. A.C., Figueiredo, M.J. de, Ribeiro, N.L. e Costa, G.A. da 2025. Valorization of cabotiá pumpkin (Cucurbita maxima) by-products in the development of instant puree mixes: Nutritional, functional, and sensory evaluation. Food Science and Technology. 45, (nov. 2025). DOI:https://doi.org/10.5327/fst.548.