SHANG, Jianing et al. Influence of the addition of Curdlan gel on the textural properties of beef emulsified sausage. International Journal of Agriculture and Food Sciences Research, [S. l.], v. 1, n. 1, p. 103–114, 2024. DOI: 10.62051/ijafsr.v1n1.11. Disponível em: https://wepub.org/index.php/IJAFSR/article/view/1334. Acesso em: 30 apr. 2026.