C. S. Rosa, E. Kubota, M. Stein, G. P. Nogara, and M. Vizzotto, “Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers”, Semina: Ciênc. Agrár., vol. 34, no. 5, pp. 2277–2286, Oct. 2013.