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  1. 1
    The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
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  2. 2
    The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
    by Seher SERIN, Sedat SAYAR
    Published 2016-01-01
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  3. 3
    Correlation between water activity and moisture content of Turkish flower and pine honeys
    by Seher SERİN, Kamile Nazan TURHAN, Mahir TURHAN
    Published 2018-03-01
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