Characterization of lamb burgers with addition of flour from peach palm by-product. Bioscience Journal, Uberlândia, MG, v. 36, p. 280–289, 2020. DOI: 10.14393/BJ-v36n0a2020-53635. Disponível em: https://seer.ufu.br/index.php/biosciencejournal/article/view/53635. Acesso em: 24 apr. 2025.