Characterization of lamb burgers with addition of flour from peach palm by-product. Bioscience Journal [online], 2020. [online], vol. 36, pp. 280–289. [Accessed6 January 2026]. DOI 10.14393/BJ-v36n0a2020-53635. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/53635.