A. Şanes Pişkin, H. Ilyasoglu, B. Bayram, K.N. Kasapoğlu, B. Özcelik 2020. Effects of Inulin, Maltodextrin and Wheat Fiber as Fat Replacers on Quality and Sensory Characteristics of Turkish dry fermented sausage (Soudjouk). International Journal of Advanced Science and Technology. 29, 11s (Jun. 2020), 1867 - 1875.