Statistics
Publications
2
Citations
75
H-Index
2
Active since
2020
Affiliations
Ege University(Current)
Ayşe Kara is an author at Ege University specializing in emulsion-based fortification, meat quality, and low-fat meat product formulation.
Publications per year
2020–2021
2
2
A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
Burcu Öztürk, Ayşe Kara, Müge Urgu-Öztürk et al. · LWT · 2020 · 50 citations
Agriculture, Food Science, Nutrition +16
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