Effect of substituting pork fat for sacha inchi oil (Plukenetia volubilis L.) and banana flour on cooking performance, fat content, peroxide value and general acceptability of hamburger. Agroindustrial Science, [S. l.], v. 11, n. 3, p. 261–267, 2021. DOI: 10.17268/agroind.sci.2021.03.02. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/4033. Acesso em: 18 jul. 2026.