PHONPANNAWIT, A.; KHUEANPHET, B.; FUNGCHAROENSAK, K. Product Development of Reduced Fat Chicken Emulsion-Type Sausage Using Carrageenan and Soy Protein Isolate. YRU Journal of Science and Technology, Yala, Thailand, v. 6, n. 2, p. 126–136, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/yru_jst/article/view/243363. Acesso em: 2 oct. 2026.