Textural and sensory properties of sausages made with red tilapia (Oreochromis sp.) with addition of chontaduro flour (Bactris gasipaes). Revista Científica Ingeniería y Desarrollo., [S. l.], v. 33, n. 2, p. 198–215, 2015. DOI: 10.14482/inde.33.2.6332. Disponível em: https://rcientificas.uninorte.edu.co/index.php/ingenieria/article/view/6332. Acesso em: 3 sep. 2026.