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13篇

出版年度

	1997	1篇
	1992	3篇
	1991	2篇
	1989	1篇
	1988	2篇

	1987	2篇
	1986	1篇
	1984	1篇

作者

	Zeki Ertugay	13篇
	Adem Elgün	8篇
	A. Faik Koca	4篇
	Muharrem Certel	4篇
	Gürbüz Kotancılar	3篇

	Ferid Aydın	2篇
	İlyas Çelik	2篇
	H. Gürbüz Kotancılar	1篇

来源期刊

Gida : Journal of Food

13篇

学科主题

营养卫生、食品卫生

13篇

语种

土耳其语

13篇

国别/地区

土耳其

13篇

检索条件:"( ( 高级检索(( ((AU:(("Zeki Ertugay")))) )) ) )"

共 13 条记录

排序：全选导出：

1.An Investigation on Chemical Alterations of the Flours Stored With Different Packaging Materials with and without Ingredients

作　　者：H. Gürbüz Kotancılar ;İlyas Çelik ;Zeki Ertugay 等

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

出版社：Association of Food Technology, Turkey

文章 ID：95382052

文章详细全文下载
2.Possibilities for Using Microcalorimeter in Cereal Technology II. Use of Differential Scanning Calorimetry (DSC) in Cereal Technology

作　　者：Muharrem Certel ;Zeki Ertugay

出　　处：Gida : Journal of Food. 1992 ;17(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382374

文章详细全文下载
3.Physicochemical Changes of Starch during Processing of Wheat into Bulgur

作　　者：Muharrem Certel ;Zeki Ertugay

出　　处：Gida : Journal of Food. 1992 ;17(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382394

文章详细全文下载
4.A Study on the Application of the Short-Time Dough Processes with the Different Norms on the French Type Bread Production

作　　者：Zeki Ertugay ;Adem Elgün ;Gürbüz Kotancılar 等

出　　处：Gida : Journal of Food. 1992 ;17(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382415

文章详细全文下载
5.Effect of Lactic Culture Addition in the Bread Production with Liquid Ferment Method

作　　者：Adem Elgün ;Zeki Ertugay ;Ferid Aydın 等

出　　处：Gida : Journal of Food. 1991 ;16(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382455

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6.Possible Use of Microcalorimeter in Cereal Technology General Characteristics of Differential Scanning Calorimetry (DSC) Method

作　　者：Muharrem Certel ;Zeki Ertugay

出　　处：Gida : Journal of Food. 1991 ;16(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382478

文章详细全文下载
7.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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8.Relation between Some Physicochemical Properties of Starch and Bread Firmness

作　　者：Zeki Ertugay ;Gürbüz Kotancılar

出　　处：Gida : Journal of Food. 1988 ;13(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382615

文章详细全文下载
9.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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10.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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