KURMAKOVA, I.; LAPYTSKA, N.; NOVIK, H.; BONDAR, O.; VASYLENKO, O.; HOLOVKO, T.; ZHEREBKIN, M.; LEVCHENKO, I.; STARYNSKYI, O. Evaluation of pH-modified chickpea protein isolate as a functional fat replacer in German-style cooked sausages. Technology audit and production reserves, [S. l.], v. 6, n. 3(86), p. 44–49, 2025. DOI: 10.15587/2706-5448.2025.348365. Disponível em: https://journals.uran.ua/tarp/article/view/348365. Acesso em: 15 jan. 2026.