Prebiotic Potential of Pumpkin and Sweet Potato in Flour and Fluid and the Acceptability of Processed Products. International Journal of Sustainable Biome and Life Care, [S. l.], v. 1, n. 1, p. 5–12, 2024. DOI: 10.31632/ijsblc.2024.v01i01.002. Disponível em: https://ijsblc.org/index.php/journal/article/view/2.. Acesso em: 22 oct. 2025.