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Cover image for Farklı irmik randımanları ve kurutma sıcaklıklarının makarna kalitesi üzerine etkileri = The effects of different semolina yields and drying temperatures on the quality of pasta products
Farklı irmik randımanları ve kurutma sıcaklıklarının makarna kalitesi üzerine etkileri = The effects of different semolina yields and drying temperatures on the quality of pasta products
Author 
Güler, Şahin.
Preferred Shelf Number 
TEZ 4415 .G85 1999
Format: 
Availability 
Beytepe Library~1
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2. 
Cover image for Engineering aspects of cereal and cereal-based products
Engineering aspects of cereal and cereal-based products
Author 
Guin,̌ Raquel Pinho Ferreira. Reis Correia, Paula Maria dos, 1967-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
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3. 
Cover image for Soy protein products characteristics, nutritional aspects, and utilization
Soy protein products characteristics, nutritional aspects, and utilization
Author 
Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.
Preferred Shelf Number 
ONLINE
Electronic Access 
book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
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4. 
Cover image for Pasta and semolina technology
Pasta and semolina technology
Author 
Kill, R. C. Turnbull, K. (Keith) Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9780470999370
Format: 
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Online Library~1
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