Physical-chemical, microbiological and sensory analysis of hamburger developed with jackfruit fiber (Artocarpus heterophyllus), plus yam (Dioscorea sp.) and green banana flour (Musa sp.). RSD [Internet]. 2020 Sep. 19 [cited 2025 Dec. 6];9(10):e739107542. Available from: https://www.rsdjournal.org/rsd/article/view/7542