1.The Effect of Bulk Fermentation Time and Storage Period on Frozen Dough Stability

作　　者：A. Faik Koca ;Münir Anıl ;Mustafa Evren

出　　处：Gida : Journal of Food. 1997 ;22(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382061

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2.The Using Corn Flour and Whey in Tarhana Production

作　　者：A. Faik Koca ;Zekai Tarakçı

出　　处：Gida : Journal of Food. 1997 ;22(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382082

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3.The Effects of Different Wheat Kinds and Cooking Methods on Bulgur Quality

作　　者：A. Faik Koca ;Münir Anıl

出　　处：Gida : Journal of Food. 1996 ;21(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382154

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4.A Study on the Effect of Mono Glycerol Stearate Addition in Different Methods Together with Several Shortenings on Bread Properties

作　　者：Zeki Ertugay ;Adem Elgün ;A. Faik Koca 等

出　　处：Gida : Journal of Food. 1989 ;14(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382594

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5.Effects of Solid and Liquid Shortenings of Plant Origin and Surface Active Substance Combinations on Bread Properties and Staleness

作　　者：Zeki Ertugay ;Adem Elgün ;A. Faik Koca

出　　处：Gida : Journal of Food. 1988 ;13(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382643

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6.A Research on the Effects of Whey and Whey Powder on Dough and Bread Properties

作　　者：Zeki Ertugay ;Adem Elgün ;A. Faik Koca

出　　处：Gida : Journal of Food. 1987 ;12(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382684

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7.A Research on the Effect of Whole Milk and Skimmed Milk Powder on Dough and Bread Properties

作　　者：Adem Elgün ;Zeki Ertugay ;A. Faik Koca

出　　处：Gida : Journal of Food. 1987 ;12(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382714

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	Zekai Tarakçı	1篇
	İlyas Çelik	1篇

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检索条件:"( ( 高级检索(( ((AU:(("A. Faik Koca")))) )) ) )"

	A. Faik Koca	7篇
	Adem Elgün	4篇
	Zeki Ertugay	4篇
	Münir Anıl	2篇
	Mustafa Evren	1篇

	1997	2篇
	1996	1篇
	1989	1篇
	1988	1篇
	1987	2篇