KIM, Y.; SONG, K.-Y. . 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://www.mattioli1885journals.com/index.php/progressinnutrition/article/view/9509. Acesso em: 30 sep. 2022.