Search Results for Food - Narrowed by: Carbohydrates.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$0026qf$003dSUBJECT$002509Subject$002509Carbohydrates.$002509Carbohydrates.$0026ic$003dtrue$0026ps$003d300?2024-12-11T16:41:55ZFood carbohydrate chemistryent://SD_ILS/0/SD_ILS:2699512024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor Wrolstad, Ronald E.<br/>Preferred Shelf Number QD321 W88 2012<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Carbohydrate chemistry for food scientistsent://SD_ILS/0/SD_ILS:4603352024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor BeMiller, James N.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128120699">https://www.sciencedirect.com/science/book/9780128120699</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food carbohydrates chemistry, physical properties, and applicationsent://SD_ILS/0/SD_ILS:2900802024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor Cui, Steve W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203485286">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ice Creament://SD_ILS/0/SD_ILS:3319462024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor Goff, H. Douglas. author. Hartel, Richard W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331946.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-6096-1">http://dx.doi.org/10.1007/978-1-4614-6096-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The European Polysaccharide Network of Excellence (EPNOE) Research Initiatives and Resultsent://SD_ILS/0/SD_ILS:3352942024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor Navard, Patrick. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(335294.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-7091-0421-7">http://dx.doi.org/10.1007/978-3-7091-0421-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>From Sugar to Splenda A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witnessent://SD_ILS/0/SD_ILS:1951372024-12-11T16:41:55Z2024-12-11T16:41:55ZAuthor Fraser-Reid, Bert. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-22781-3">http://dx.doi.org/10.1007/978-3-642-22781-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>