FERRER-GONZÁLEZ, B. M.; GARCÍA-MARTÍNEZ, I.; TOTOSAUS, A. Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers. Grasas y Aceites, [S. l.], v. 70, n. 3, p. e320, 2019. DOI: 10.3989/gya.1055182. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1788. Acesso em: 1 may. 2025.