OMAR, S. .; FARAG, M. .; TAHA, R. .; RAYAN, A.; GABALLA, A. . Utilization of shrimp waste powder as a functional ingredient in fortifying ready-to-eat foods. Journal of Chemistry and Nutritional Biochemistry, [S. l.], v. 6, n. 1, p. 47–67, 2025. DOI: 10.48185/jcnb.v6i1.1433. Disponível em: https://www.sabapub.com/index.php/jcnb/article/view/1433. Acesso em: 12 sep. 2025.