QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER. Italian Journal of Food Science, Singapore, v. 27, n. 3, p. 298–309, 2015. DOI: 10.14674/1120-1770/ijfs.v272. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/272. Acesso em: 26 may. 2026.