SAIKIA, Kalpita; LASKAR, S. K.; HAZARIKA, M.; DAS, A.; TALUKDAR, A.; NATH, R. Evaluation of Certain Physico-Chemical and Sensory Qualities of Duck Meat Patties Incorporated with Black Gram Flour. International Journal of Livestock Research, India, v. 9, n. 5, p. 83–92, 2019. Disponível em: https://ijlr.org/ojs_journal/index.php/ijlr/article/view/1264. Acesso em: 24 apr. 2026.