Kesemen AM, Akköse A. Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan. Ital. J. Food Sci. [Internet]. 2024 Aug. 24 [cited 2026 Jun. 1];36(3):309-1. Available from: https://itjfs.com/index.php/ijfs/article/view/309-319