(1)
A. Şanes Pişkin, H. Ilyasoglu, B. Bayram, K.N. Kasapoğlu, B. Özcelik. Effects of Inulin, Maltodextrin and Wheat Fiber As Fat Replacers on Quality and Sensory Characteristics of Turkish Dry Fermented Sausage (Soudjouk). IJAST 2020, 29, 1867 - 1875.