[1]
Kesemen, A.M. and Akköse, A. 2024. Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan. Italian Journal of Food Science. 36, 3 (Aug. 2024), 309–319. DOI:https://doi.org/10.15586/ijfs.v36i3.2490.