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1. 
Cover image for Hydrocolloids
Hydrocolloids
Author 
Nishinari, Katsuyoshi. Osaka City University International Symposium 98 (1998 : Osaka, Japan) International Conference on Hydrocolloids (4th : 1998 : Osaka City University)
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780444501783
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2. 
Cover image for Hydrocolloids
Hydrocolloids
Author 
Hoefler, Andrew C.
Preferred Shelf Number 
TP 979.5 H64 2004
Format: 
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Beytepe Library~1
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3. 
Cover image for Handbook of hydrocolloids
Handbook of hydrocolloids
Author 
Phillips, G. O. Williams, P. A.
Preferred Shelf Number 
TP453.C65 H36 2009
Format: 
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4. 
Cover image for Handbook of hydrocolloids
Handbook of hydrocolloids
Author 
Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128201046
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5. 
Cover image for Hydrocolloids in food processing
Hydrocolloids in food processing
Author 
Laaman, Thomas.
Preferred Shelf Number 
ONLINE
Electronic Access 
Wiley InterScience An electronic book accessible through the World Wide Web; click for information
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6. 
Cover image for Hydrocolloids in food product development
Hydrocolloids in food product development
Author 
Jiménez Cortés, Claudia, author. Cubero, Nuria, author. Gómez, Laura, 1982- author. Monferrer, Albert, author. BDN Food Ingeniería de Alimentación, issuing body.
Preferred Shelf Number 
TP456 .H93
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003019862
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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7. 
Cover image for Emerging natural hydrocolloids : rheology and functions
Emerging natural hydrocolloids : rheology and functions
Author 
Razavi, Seyed Mohammad Ali, 1967- editor.
Preferred Shelf Number 
TP456 .H93 E44 2019
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119418511
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8. 
Cover image for Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
TP453 .C65 N87 2014
Electronic Access 
Click here to view.
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9. 
Cover image for Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Author 
Williams, Peter, editor of compilation. Phillips, Glyn O., editor of compilation.
Preferred Shelf Number 
ONLINE(343189.1)
Electronic Access 
Royal Society of Chemistry http://dx.doi.org/10.1039/9781782621300
ebrary http://alltitles.ebrary.com/Doc?id=10928449
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10. 
Cover image for Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
TX553 .A3
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
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11. 
Cover image for EDIBLE FOOD PACKAGING WITH NATURAL HYDROCOLLOIDS AND ACTIVE AGENTS
EDIBLE FOOD PACKAGING WITH NATURAL HYDROCOLLOIDS AND ACTIVE AGENTS
Author 
Yemenicio u, Ahmet.
Preferred Shelf Number 
TP374
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9780429329890
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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12. 
Cover image for Advances in Pasta Technology
Advances in Pasta Technology
Author 
Sharma, Savita. editor. Sharma, Rajan. editor. Gupta, Antima. editor. Bobade, Hanuman. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-84497-3
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