ZONGULDAK BULENT ECEVIT UNIVERSITY
Digital Data Management System
Academic Competence
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International Articles
SCI-Expanded 3 DOI
Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties.

KAÇAR DİLEK , SİVRİ ÖZAY DİLEK
Journal of Food Measurement and Characterization Volume 13 | 2019

SCI-Expanded DOI
Development of fats based on olive oil by chemical interesterification and its utilization in cookie production

KAÇAR DİLEK , ERİNÇ HAKAN, SİVRİ ÖZAY DİLEK
Acta Alimentaria Volume 47 issue 2 | 2018