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Journal: Foods, 2024
Volume: 13
Number: 3849
3849
Article: Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
Authors: by Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak and Michał Bembenek
Link: https://www.mdpi.com/2304-8158/13/23/3849

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