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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 [Internet]. 2020Jun.1 [cited 2024May9];29(7):9592-9. Available from: http://sersc.org/journals/index.php/IJAST/article/view/26461