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.Rheological Properties of Bread

作　　者：S. Sezgin Ünal ;M. Hikmet Boyacıoğlu

出　　处：Gida : Journal of Food. 1985 ;10(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382796

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5.Rheological properties of Dough

作　　者：S. Sezgin Ünal ;M. Hikmet Boyacıoğlu

出　　处：Gida : Journal of Food. 1984 ;9(1).

出版社：Association of Food Technology, Turkey

文章 ID：95382824

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6.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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	M. Hikmet Boyacıoğlu	6篇
	Dilek Boyacıoğlu	4篇
	S. Sezgin Ünal	2篇
	Harun Dıraman	1篇
	Khalil Khan	1篇

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