[1]
A. Chappalwar, V. Pathak, M. Goswami, A. K. Verma, and V. R. kumar, “Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties”, jms, vol. 17, no. 2, pp. 1–8, Aug. 2023, doi: 10.48165/jms.2022.170201.