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List of works by Burcu Öztürk-Kerimoğlu

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

scientific article published on 01 September 2020

Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

scientific article published on 13 August 2019

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