PISMAG PORTILLA, R. Y.; PEÑA CAMARGO , J.; CHAVARRO CÓRDOBA , M.; GÓMEZ BUITRAGO, P. A.; HOYOS CONCHA, J. L. Physicochemical and nutritional properties of plant-based burger patties: The role of hydrocolloids and pea protein. Inge Cuc, [S. l.], v. 21, n. 2, 2025. DOI: 10.17981/ingecuc.21.2.2025.04. Disponível em: https://revistascientificas.cuc.edu.co/ingecuc/article/view/6560. Acesso em: 4 jul. 2026.