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 , vol.36, no.3 , 309-319.

Kesemen, A. M., & 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 , vol.36, no.3, 309-319.

Kesemen, Ali, And Ahmet AKKÖSE. "Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan," ITALIAN JOURNAL OF FOOD SCIENCE , vol.36, no.3, 309-319, 2024

Kesemen, Ali M. And AKKÖSE, Ahmet. "Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan." ITALIAN JOURNAL OF FOOD SCIENCE , vol.36, no.3, pp.309-319, 2024

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 , vol.36, no.3, pp.309-319.

@article{article, author={Ali Murat Kesemen And author={Ahmet AKKÖSE}, title={Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2024, pages={309-319} }