PRIULLI, Érica; COSTA, D. M. da; SILVA, C. A. da; PIRES, C. R. F. Composition of fatty acids by gas chromatography, physicochemical, sensory quality, and index of quality tapioca lipids enriched with okara. Food Science and Technology, Campinas, Brasil, v. 45, 2025. DOI: 10.5327/fst.00042 . Disponível em: https://fstjournal.com.br/revista/article/view/42. Acesso em: 3 abr. 2025.