SELGAS, M. Dolores. TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY. Italian Journal of Food Science, Singapore, v. 27, n. 1, p. 40–49, 2015. DOI: 10.14674/1120-1770/ijfs.v73. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/73. Acesso em: 15 apr. 2026.