SERDAROĞLU M, Karaman M. THE PHYSICOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PÂTÉ THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES : The use of oleogels in liver pâté. . ffr [Internet]. 2025 Jul. 8 [cited 2026 Jul. 12];53(1):57-6. Available from: https://asistent.ceon.rs/index.php/ffr/article/view/53974