Physical-chemical, microbiological and sensory analysis of hamburger developed with jackfruit fiber (Artocarpus heterophyllus), plus yam (Dioscorea sp.) and green banana flour (Musa sp.). Research, Society and Development, [S. l.], v. 9, n. 10, p. e739107542, 2020. DOI: 10.33448/rsd-v9i10.7542. Disponível em: https://www.rsdjournal.org/rsd/article/view/7542. Acesso em: 6 dec. 2025.