Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan için istatistikler
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| Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan | 2 |
Aylık toplam ziyaret
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| Mart 2026 | 0 |
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