KIM, Yookyung; SONG, Ka-Young. Effect of fat replacement by gluten and hydroxypropyl methylcellulose (HPMC) on the physicochemical, textural, and sensory properties of reduced-fat sausages. Progress in Nutrition, [S. l.], v. 23, n. 4, 2022. DOI: 10.23751/pn.v23i4.9509. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/9509.. Acesso em: 27 nov. 2024.