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Author: Hülya Serpil Kavuşan
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
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https://doi.org/10.5851/kosfa.2020.e46
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23
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https://doi.org/10.5851/kosfa.2020.e23