Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour by Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Assirzhanova, Zhumatay Urazbayev, Aray Kambarova, Assel Dautova, Berik Idyryshev, Diana Sviderskaya, Meruyert Kaygusuz

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