Effect of texture improvers on the organoleptic characteristics of a vegan product type of thick pasta sausage. INQUIDE - Ingeniería Química y Desarrollo, [S. l.], v. 4, n. 02, p. 17–21, 2024. DOI: 10.53591/iqd.v4i02.1370. Disponível em: https://revistas.ug.edu.ec/index.php/iqd/article/view/1370. Acesso em: 5 dec. 2025.