Silva, M.A.Albuquerque, T.G.Santo, L.E.Alves, R.C.Oliveira, M.B.P.P.Costa, H.S.2023-11-152023-11-152023-07http://hdl.handle.net/10400.18/8769In this study, a biscuit formulation developed based on C. melo L. peel flour was evaluated concerning macroelements and trace elements (essential and non-essential).engMelon peel flourMineralsCucumis melo L.BiscuitsComposição dos Alimentosconference object