RATNANINGSIH, R. .; SONGSERMPONG, . . S.; JITTANIT, W. Effect of soy and pea protein isolate addition on the physicochemical properties of mung bean protein-based burger patties . Journal of Food Technology Research, [S. l.], v. 13, n. 1, p. 64–80, 2026. DOI: 10.18488/jftr.v13i1.4795. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4795. Acesso em: 18 feb. 2026.