1.A Study on the Commercial Tarhana Soups

作　　者：Duygu Göçmen ;Ozan Gürbüz ;İsmet Sahin

出　　处：Gida : Journal of Food. 2003 ;28(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381662

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2.The Effects of Use of Sourdough and Lactic Starter on Formation of Aroma in Bread

作　　者：Duygu Göçmen

出　　处：Gida : Journal of Food. 2001 ;26(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381817

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3.Chemical Composition and Quality Characteristics of Streams of Tr. aestivum Wheat in Commercial Mill

作　　者：Duygu Göçmen

出　　处：Gida : Journal of Food. 2001 ;26(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381839

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4.The Effects of Different Applications in Tarhana Production on Product Qality

作　　者：Ö. Utku Çopur ;Duygu Göçmen ;canan Ece Tamer 等

出　　处：Gida : Journal of Food. 2001 ;26(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381860

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5.Research on Possibility of Dry Pea Usage for Production of Dry Soup (Turkish with English Abstract)

作　　者：Duygu Göçmen ;İsmet Şahin

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381884

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6.Research on Possibility of Dry Pea Usage for Production of Dry S

作　　者：Duygu Göçmen ;İsmet Şahin

出　　处：Gida : Journal of Food. 2000 ;25(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381895

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7.The Effect of Flour and Additives on Bread Quality and Staling

作　　者：Duygu Göçmen

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

出版社：Association of Food Technology, Turkey

文章 ID：95382349

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8.The Bread Making Quality of Some Wheat Varieties Produced in Marmara Region

作　　者：Akif Kundakçı ;Duygu Göçmen

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

出版社：Association of Food Technology, Turkey

文章 ID：95382375

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检索条件:"( ( 高级检索(( ((AU:(("Duygu Göçmen")))) )) ) )"

	Duygu Göçmen	8篇
	Ozan Gürbüz	2篇
	İsmet Şahin	2篇
	Akif Kundakçı	1篇
	canan Ece Tamer	1篇

	2003	1篇
	2001	3篇
	2000	2篇
	1993	1篇
	1992	1篇

	Ö. Utku Çopur	1篇
	İsmet Sahin	1篇