Roufegarinejad, L. Et Al. 2025. Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers. Acta Alimentaria , vol.54, no.1 , 14-23.

Roufegarinejad, L., Khiabani, A. H., Kheiri, F., Gharekhani, M., TOKER, Ö. S., Karimidastjerd, A., ... Alizadeh, A.(2025). Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers. Acta Alimentaria , vol.54, no.1, 14-23.

Roufegarinejad, L. Et Al. "Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers," Acta Alimentaria , vol.54, no.1, 14-23, 2025

Roufegarinejad, L. Et Al. "Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers." Acta Alimentaria , vol.54, no.1, pp.14-23, 2025

Roufegarinejad, L. Et Al. (2025) . "Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers." Acta Alimentaria , vol.54, no.1, pp.14-23.

@article{article, author={L. Roufegarinejad Et Al. }, title={Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers}, journal={Acta Alimentaria}, year=2025, pages={14-23} }