[1]
Kim, Y. and Song, K.-Y. 2022. Effect of fat replacement by gluten and hydroxypropyl methylcellulose (HPMC) on the physicochemical, textural, and sensory properties of reduced-fat sausages.
Progress in Nutrition. 23, 4 (Jan. 2022). DOI:
https://doi.org/10.23751/pn.v23i4.9509.