Formulating Reduced-Fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality


Öztürk Kerimoğlu B. , Kavuşan H. S. , Tabak D., Serdaroğlu M.

FOOD SCIENCE OF ANIMAL RESOURCES, vol.40, no.5, pp.710-721, 2020 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Article
  • Volume: 40 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.5851/kosfa.2020.e46
  • Title of Journal : FOOD SCIENCE OF ANIMAL RESOURCES
  • Page Numbers: pp.710-721