Guadalupe Moyano, V. (2024) “Effect of texture improvers on the organoleptic characteristics of a vegan product type of thick pasta sausage”, Ingeniería Química y Desarrollo, 4(02), pp. 17–21. Available at: https://revistas.ug.edu.ec/index.php/iqd/article/view/1370 (Accessed: 22 November 2024).