Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality
Makaleler > Tam Makale · 2020
Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, HÜLYA SERPİL KAVUŞAN, DAMLA TABAK, Fatma Meltem SERDAROĞLU
FOOD SCIENCE OF ANIMAL RESOURCES, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2020, cilt 40, ss 710-721