1.Basic Quality Parameters of the Turkish Wheat Flours in Relation to Oriental Noodlemaking

作　　者：M. Çağlar Tülbek ;M. Hikmet Boyacıoğlu ;Dilek Boyacıoğlu

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

出版社：Association of Food Technology, Turkey

文章 ID：95381866

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2.A Review of the Dietary Fiber Methodology I- Fundamentals of Methodology, Acid and Detergent Methods

作　　者：Dilek Boyacıoğlu ;M. Hikmet Boyacıoğlu

出　　处：Gida : Journal of Food. 1994 ;19(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382241

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3.A Review of the Dietary Fiber Methodology II- Enzymatic Methods

作　　者：Dilek Boyacıoğlu ;M. Hikmet Boyacıoğlu

出　　处：Gida : Journal of Food. 1994 ;19(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382264

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4.Hazard Analysis and Critical Control Points System and its Applications in the Food Quality Control

作　　者：Dilek Boyacıoğlu

出　　处：Gida : Journal of Food. 1993 ;18(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382344

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5.Composition of Royal Jelly and Identification of Adulteration

作　　者：Dilek Boyacıoğlu ;Meral Gönül

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

出版社：Association of Food Technology, Turkey

文章 ID：95382683

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6.Comparison of Cooking without Added Water in Double-bottom Stainless Steel Pots with Conventional Cooking Methods

作　　者：Mahir Çolakoğlu ;Meral Gönül ;Suzan Kıncal 等

出　　处：Gida : Journal of Food. 1984 ;9(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382847

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7.The Effect of Steam Tempering of Insect (Wheat Bug, Eurygaster spp.) Damaged on some Protein Fractions and Farinogram Values

作　　者：Harun Dıraman ;M. Hikmet Boyacıoğlu ;Dilek Boyacıoğlu 等

出　　处：Gida : Journal of Food. 2013 ;38(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381222

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8.Functional Food Components of Soy and Soy Products

作　　者：Dilara Nilüfer ;Dilek Boyacıoğlu

出　　处：Gida : Journal of Food. 2008 ;33(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381463

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	Khalil Khan	1篇
	M. Çağlar Tülbek	1篇
	Mahir Çolakoğlu	1篇
	Suzan Kıncal	1篇
	Ünal Yaman	1篇
	Şebnem Demir	1篇

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	Dilek Boyacıoğlu	8篇
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