KESEMEN, Ali Murat; 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, Singapore, v. 36, n. 3, p. 309–319, 2024. DOI: 10.15586/ijfs.v36i3.2490. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/309-319. Acesso em: 21 apr. 2026.