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.Determination of Physical, Chemical and Technological Properties of Wheat and Triticale Varieties Improved by C.U.Z.F. Field Crops Department and Commercial Varieties Grown Commonly in Çukurova Region

作　　者：M. Sertaç Özer ;Hakan Özkan ;Osman Kola 等

出　　处：Gida : Journal of Food. 2003 ;28(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381693

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3.Effect of Using Some Additives on Bread Rolls Quality

作　　者：M. Sertaç Özer ;Ali Altan

出　　处：Gida : Journal of Food. 1995 ;20(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382224

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4.Use of Enzyme in the Production of Canned Grapefruit Segment: I. Peeling

作　　者：Osman Kola ;Cemal Kaya ;M. Sertaç Özer 等

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

出版社：Association of Food Technology, Turkey

文章 ID：95381386

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5.Use of Enzym in the Production of Canned Grapefruit Segment II. Degradation of Segment Membrane

作　　者：Osman Kola ;Cemal Kaya ;M. Sertaç Özer 等

出　　处：Gida : Journal of Food. 2009 ;34(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381400

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检索条件:"( ( 高级检索(( ((AU:(("M. Sertaç Özer")))) )) ) )"

	M. Sertaç Özer	5篇
	Ali Altan	4篇
	Osman Kola	4篇
	Cemal Kaya	3篇
	Hakan Özkan	1篇

	2009	2篇
	2004	1篇
	2003	1篇
	1995	1篇