Search Results for Food texture. SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002btexture.$0026ic$003dtrue$0026ps$003d300? 2024-10-30T18:47:15Z Texture in food ent://SD_ILS/0/SD_ILS:93856 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;McKenna, B. M, ed.<br/>Preferred Shelf Number&#160;TX531 T435 2003 V.1<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~2<br/> Food texture design and optimization ent://SD_ILS/0/SD_ILS:341756 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Dar, Yadunandan, editor.&#160;Light, Joseph, editor.<br/>Preferred Shelf Number&#160;ONLINE(341756.1)<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9781118765616">http://dx.doi.org/10.1002/9781118765616</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Rheology and texture in food quality ent://SD_ILS/0/SD_ILS:48365 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;DeMan, J. M., ed.<br/>Preferred Shelf Number&#160;TX 531 R47 1976<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food texture and viscosity concept and measurement ent://SD_ILS/0/SD_ILS:250009 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Bourne, Malcolm C.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food texture and viscosity : concept and measurement ent://SD_ILS/0/SD_ILS:84287 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Bourne, Malcolm C.<br/>Preferred Shelf Number&#160;TX 531 B685 2002<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food texture and viscosity concept and measurement ent://SD_ILS/0/SD_ILS:250720 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Stewart, George F., 1908-1982.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190606">http://www.sciencedirect.com/science/book/9780121190606</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Handbook of plant-based fermented food and beverage technology ent://SD_ILS/0/SD_ILS:289002 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Hui, Y. H. (Yiu H.)&#160;Evranuz, E. &iquest;zg&iquest;l.&#160;Arroyo-Lp&#804;ez, Francisco No.&#780;<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439870693">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Emerging technologies for food quality and food safety evaluation ent://SD_ILS/0/SD_ILS:287991 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Cho, Yong-Jin, 1961-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439815250">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Fat detection taste, texture, and post ingestive effects ent://SD_ILS/0/SD_ILS:289705 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Montmayeur, Jean-Pierre.&#160;Le Coutre, Johannes.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420067767">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Poultry products processing an industry guide ent://SD_ILS/0/SD_ILS:291286 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Barbut, Shabtai.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Soy protein products characteristics, nutritional aspects, and utilization ent://SD_ILS/0/SD_ILS:285152 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Endres, Joseph G., 1932-&#160;American Oil Chemists' Society.&#160;Soy Protein Council.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/ISBN/9781439822159">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds ent://SD_ILS/0/SD_ILS:251458 2024-10-30T18:47:15Z 2024-10-30T18:47:15Z Author&#160;Eskin, N. A. M. (Neason Akivah Michael)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122422508">http://www.sciencedirect.com/science/book/9780122422508</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>