Sotomayor Vinan, P.A. et al. 2024. Optimization of Coffee-Gelatin Shot Formulations Based on Physicochemical, Rheological and Sensory Properties Using Response Surface Methodology. Journal of Food Industry. 7, 1 (Jun. 2024), 54–72. DOI:https://doi.org/10.5296/jfi.v7i1.21518.