Moisture loss and oil absorption during vacuum frying of a chorizo-type meat product with the addition of chickpea flour (Cicer arietum). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 15, n. 2, p. 5–15, 2017. DOI: 10.24054/limentech.v15i2.2178. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2178. Acesso em: 17 oct. 2025.