Chappalwar, A., Pathak, V., Goswami, M., Verma, A. K., & kumar, V. R. (2023). Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties. Journal of Meat Science, 17(2), 1-8. https://doi.org/10.48165/jms.2022.170201