PRIULLI, Érica, D. M. da COSTA, C. A. da SILVA, e C. R. F. PIRES. “Composition of Fatty Acids by Gas Chromatography, Physicochemical, Sensory Quality, and Index of Quality Tapioca Lipids Enriched With Okara”. Food Science and Technology, vol. 45, março de 2025, doi:10.5327/fst.00042 .