Search Results for Food science. - Narrowed by: Carbohydrates.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bscience.$0026qf$003dSUBJECT$002509Subject$002509Carbohydrates.$002509Carbohydrates.$0026pe$003dd$00253A$0026ps$003d300?2024-11-08T09:45:25ZIce Creament://SD_ILS/0/SD_ILS:3319462024-11-08T09:45:25Z2024-11-08T09:45:25ZAuthor 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:3352942024-11-08T09:45:25Z2024-11-08T09:45:25ZAuthor 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:1951372024-11-08T09:45:25Z2024-11-08T09:45:25ZAuthor 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/>