Kim, Yookyung, and Ka-Young Song. “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, no. 4 (January 17, 2022). Accessed July 17, 2024. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/9509.