Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers. Research, Society and Development, [S. l.], v. 10, n. 14, p. e560101421792, 2021. DOI: 10.33448/rsd-v10i14.21792. Disponível em: https://rsdjournal.org/rsd/article/view/21792. Acesso em: 5 dec. 2025.