REDDY, B. Ramachendra; MANDAL, P.K.; KASTHURI , S.; PAL , U.K. Quality of Chicken Patties with Different Levels of Tapioca Flour Prepared by Using Food Processer. Journal of Meat Science, [S. l.], v. 14, n. 2, p. 30–35, 2019. Disponível em: https://acspublisher.com/journals/index.php/jms/article/view/3306. Acesso em: 24 nov. 2024.