CHAPPALWAR, Anita; PATHAK, Vikas; GOSWAMI, Meena; VERMA, Arun Kumar; KUMAR, V. Raj. Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties. Journal of Meat Science, [S. l.], v. 17, n. 2, p. 1–8, 2023. DOI: 10.48165/jms.2022.170201. Disponível em: https://acspublisher.com/journals/index.php/jms/article/view/6070. Acesso em: 28 nov. 2024.