1.THE EFFECT OF SOME LEAVENING AGENT COMBINATIONS ON QUALITATIVE PROPERTIES OF BISCUIT

作　　者：Esma Taş ;Selman Türker ;Nilgün Ertaş

出　　处：Gida : Journal of Food. 2016 ;41(2):99-105.doi:10.15237/gida.GD15055

出版社：Association of Food Technology, Turkey

文章 ID：183223316

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2.A research the Accelarated Breadmaking with the Use of Fungal Amylase and Deactive Yeast Preparetes

作　　者：Nermin Bilgiçli ;Selman Türker ;Adem Elgün

出　　处：Gida : Journal of Food. 2003 ;28(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381678

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3.Researches on Azık as a Germinated Wheat Product

作　　者：Abdülkadir Dilber ;Selman Türker ;Adem Elgün

出　　处：Gida : Journal of Food. 2003 ;28(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381712

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4.The Effects of the Different Warm Conditioning Procedures on Milk Quality II. Overall Control of Milling Quality with Cumulative Ash Curve

作　　者：Reha Keskinoğlu ;Adem Elgün ;Selman Türker

出　　处：Gida : Journal of Food. 2002 ;27(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381762

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5.The Effects of the Different Warm Conditioning Procedures on Milling Quality

作　　者：Reha Keskinoğlu ;Adem Elgün ;Selman Türker

出　　处：Gida : Journal of Food. 2001 ;26(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381869

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6.The Effects of Microwave Application of the Conditioned Wheat Damaged by Aelia and Eurygaster on the Milling and Breadmaking Properties of the Flour Obtained

作　　者：Selman Türker ;Adem Elgün

出　　处：Gida : Journal of Food. 1998 ;23(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381998

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7.An Investigation on the Optimum Blending Ratios of Bezostaya-1 and Gerek-79 in the High and Low Protein Contents for Breadmaking

作　　者：Selman Türker ;Adem Elgün

出　　处：Gida : Journal of Food. 1997 ;22(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382048

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8.The Effects of Soy Flour, Glucose Oxidase and Lipase Enzymes Addition on Flour, Dough and Bread Properties

作　　者：Nilgün Ertaş ;Nermin Bilgiçli ;Selman Türker

出　　处：Gida : Journal of Food. 2006 ;31(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381526

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9.EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE

作　　者：Vildan EYİZ ;İsmail TONTUL ;Selman TÜRKER

出　　处：Gida : Journal of Food. 2020 ;45(5):1019-1029.doi:10.15237/gida.GD20029

出版社：Association of Food Technology, Turkey

文章 ID：1028589877

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10.PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI

作　　者：Merve AYDIN ;Derya ARSLAN DANACIOĞLU ;Selman TÜRKER

出　　处：Gida : Journal of Food. 2021 ;46(1):69-81.doi:10.15237/gida.GD20102

出版社：Association of Food Technology, Turkey

文章 ID：1031287119

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检索条件:"( ( 高级检索(( ((AU:(("Selman TÜRKER")))) )) ) )"

	Selman Türker	8篇
	Adem Elgün	6篇
	Nermin Bilgiçli	2篇
	Nilgün Ertaş	2篇
	Reha Keskinoğlu	2篇

	Selman TÜRKER	2篇
	Abdülkadir Dilber	1篇
	Derya ARSLAN DANACIOĞLU	1篇
	Esma Taş	1篇
	Merve AYDIN	1篇
	Vildan EYİZ	1篇
	İsmail TONTUL	1篇