1.
Chappalwar A, Pathak V, Goswami M, Verma AK, kumar VR. Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties. jms [Internet]. 2023 Aug. 10 [cited 2024 Nov. 24];17(2):1-8. Available from: https://acspublisher.com/journals/index.php/jms/article/view/6070