@article{carvalho_milani_trinca_nagai_barretto_2017,  title={Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger},  volume={37},  ISSN={0101-2061},  url={https://doi.org/10.1590/1678-457X.31916},  DOI={10.1590/1678-457X.31916},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={CARVALHO, Gisandro Reis de and MILANI, Talita Maira Goss and TRINCA, Natália Righetti Rocha and NAGAI, Letícia Yuri and BARRETTO, Andrea Carla da Silva},  year={2017},  month={Dec},  pages={10–16} }