Advanced Search List
Search Keywords
Author: Burcu Öztürk
2 Articles are founded.
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
Food Sci Anim Resour 2020;40(5):710-721.
https://doi.org/10.5851/kosfa.2020.e46
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2020.e46
Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Korean J Food Sci Anim Resour 2018;38(1):26-42.
https://doi.org/10.5851/kosfa.2018.38.1.026
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.38.1.026