Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
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| Description | scientific article published on 01 September 2020 |
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author: Damla Tabak Burcu Öztürk-Kerimoğlu Meltem Serdaroğlu Hülya Serpil Kavuşan |
| Publication date | September 1, 2020 |
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