CHOUBEY, V.; TOMAR, S.; YADAV, S.; GUPTA, B.; KHARE, A.; SINGH, P. K.; MESHRAM, S.; DIXIT, B. Optimization of Level of Incorporation of Different Dietary Fiber in the Development of Spent Hen Meat Snack Sticks. International Journal of Bio-resource and Stress Management, [S. l.], v. 15, n. Aug, 8, p. 01–09, 2024. DOI: 10.23910/1.2024.5420. Disponível em: https://ojs.pphouse.org/index.php/IJBSM/article/view/5420. Acesso em: 21 sep. 2025.