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 Effect of thermal preservative methods on legume based protein tikkis (patty).
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 6, n. 1, p. 1-12, mar. 2023.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/182" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/182</a>&gt;. Date accessed: 12 sep. 2024.
doi: <a href="https://doi.org/10.30721/fsab2023.v6.i1.182">https://doi.org/10.30721/fsab2023.v6.i1.182</a>.