Copy For Citation
Javidipour I., VURAL H., Özbaş Ö. Ö., Tekin A.
International Journal of Food Science and Technology, vol.40, no.2, pp.177-185, 2005 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
40
Issue:
2
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Publication Date:
2005
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Doi Number:
10.1111/j.1365-2621.2004.00928.x
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Journal Name:
International Journal of Food Science and Technology
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.177-185
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Keywords:
cottonseed oil, fatty acid composition, interesterification, olive oil, palm oil, total dietary fibre, DIETARY FIBER, PORK BACKFAT, OLIVE OIL, SENSORY CHARACTERISTICS, FIBROUS FEEDS, FATTY-ACIDS, FRANKFURTERS, LEVEL, EXTRUSION, REPLACEMENT
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Van Yüzüncü Yıl University Affiliated:
Yes