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Publications by Esra Atilgan

Effects of Microbial Transglutaminase, Fibrimex and Alginate on Physicochemical Properties of Cooked Ground Meat With Reduced Salt Level

Journal of Food Science and Technology

English

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Physicochemical Properties of Glucomannan-Alginate as Vitamin C Excipient

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Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

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Physicochemical Properties Analysis of Bamboo Salt on Chicken Emulsion Sausage

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Texture-Modifying Properties of Microbial Transglutaminase on 2 Popular Hungarian Products: Trappist Cheese and Frankfurter

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Effects of Alginate Composition and Gelling Conditions on Diffusional and Mechanical Properties of Calcium-Alginate Gel Beads.

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Physicochemical and Antioxidative Properties of Superfine-Ground Oat Bran Polysaccharides

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