Ferrer-González, B. M., I. García-Martínez, and A. Totosaus. “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, vol. 70, no. 3, Sept. 2019, p. e320, doi:10.3989/gya.1055182.