1.Effects of the Different Gas Swaying Time of Baking Acids on the Qualitative Characteristics of Sponge type Cakes

作　　者：M. Sertaç Özer ;Halef Dizlek ;Osman Kola 等

出　　处：Gida : Journal of Food. 2004 ;29(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381614

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2.Effects of Short-Time Resting of Batter Prior to Baking on Sponge Cake Characteristics

作　　者：Halef Dizlek ;Ali Altan

出　　处：Gida : Journal of Food. 2013 ;38(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381182

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3.The Effects of Vital Wheat Gluten and L-Ascorbic Acid on Some Wheat Bran Bread Characteristics

作　　者：Halef Dizlek ;Hüseyin Çimer ;Ali Altan

出　　处：Gida : Journal of Food. 2013 ;38(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381189

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4.Chemical Composition and Structure of Pentosans

作　　者：Hülya Gül ;Halef Dizlek

出　　处：Gida : Journal of Food. 2009 ;34(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381388

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5.Composition of Buckwheat (Fagopyrum Esculentum Moench) and its Possible Uses in Food Industry

作　　者：Halef Dizlek ;Mehmet Sertaç Özer ;Erhan İnanç 等

出　　处：Gida : Journal of Food. 2009 ;34(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381422

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6.Baking Powders and their Use in Bakery Products

作　　者：Halef Dizlek ;Hülya Gül

出　　处：Gida : Journal of Food. 2009 ;34(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381433

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7.Effects of Pentosans on Dough and Bread Quality

作　　者：Hülya Gül ;Halef Dizlek

出　　处：Gida : Journal of Food. 2008 ;33(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381469

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8.SAKAROZ İKAMESİ OLARAK FARKLI TİP VE DÜZEYLERDE ŞEKER OTU (STEVIA REBAUDIANA BERTONI) BAZLI TATLANDIRICI KULLANILMASININ BİSKÜVİ NİTELİKLERİ ÜZERİNE ETKİLERİ

作　　者：Halef DİZLEK ;Emre GİRİTLİOĞLU

出　　处：Gida : Journal of Food. 2018 ;43(1):21-33.doi:10.15237/gida.GD17076

出版社：Association of Food Technology, Turkey

文章 ID：243042033

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9.FARKLI FORM VE ORANLARDA YERFISTIĞI ÜRÜNLERİ KULLANILMASININ TOP KEK KALİTESİNE ETKİSİ

作　　者：Turgay İpek ;Halef Dizlek

出　　处：Gida : Journal of Food. 2018 ;43(4):591-604.doi:10.15237/gida.GD18027

出版社：Association of Food Technology, Turkey

文章 ID：243042085

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10.FARKLI TİP VE DÜZEYLERDE HİDROKOLLOİD KULLANIMININ SUFLE KEK KALİTESİNE ETKİSİ

作　　者：Büşra ÇINAR ;Halef DİZLEK

出　　处：Gida : Journal of Food. 2018 ;43(6):1100-1115.doi:10.15237/gida.GD18107

出版社：Association of Food Technology, Turkey

文章 ID：243042129

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检索条件:"( ( 高级检索(( ((AU:(("Halef DİZLEK")))) )) ) )"

	Halef Dizlek	9篇
	Halef DİZLEK	4篇
	Hülya Gül	4篇
	Ali Altan	3篇
	Büşra ÇINAR	2篇

	Emre GİRİTLİOĞLU	2篇
	Turgay İpek	2篇
	Erhan İnanç	1篇
	Hüseyin Çimer	1篇
	M. Sertaç Özer	1篇
	Mehmet Sertaç Özer	1篇
	Osman Kola	1篇