Formulating reduced-fat sausages with quinoa or teff flours: Effects on emulsion characteristics and product quality

Articles > Article · 2020

Authors: Burcu ÖZTÜRK KERİMOĞLU, HÜLYA SERPİL KAVUŞAN, DAMLA TABAK, Fatma Meltem SERDAROĞLU

FOOD SCIENCE OF ANIMAL RESOURCES, Journal Indexed in SCI Expanded, International, 2020, vol 40, pp 710-721

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