Non-digestible carbohydrates as an alternative to improve the technological and nutritional quality of meat products and potential application in fish burgers. Research, Society and Development, [S. l.], v. 9, n. 11, p. e87691110490, 2020. DOI: 10.33448/rsd-v9i11.10490. Disponível em: https://www.rsdjournal.org/rsd/article/view/10490. Acesso em: 14 dec. 2025.