Hülya Serpil Kavuşan
3PUBLICATIONS
6CO-AUTHORS
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Publications (3)
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|Oct 31, 2024
Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.Meltem Serdaroğlu, Özlem Yüncü-Boyacı, Hülya Serpil Kavuşan
|Sep 24, 2020
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak
|May 20, 2020
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion.Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak
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