Search Results for Food texture.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002btexture.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300?dt=list2024-10-10T14:27:25ZTexture in foodent://SD_ILS/0/SD_ILS:938562024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor McKenna, B. M, ed.<br/>Preferred Shelf Number TX531 T435 2003 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food texture design and optimizationent://SD_ILS/0/SD_ILS:3417562024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Dar, Yadunandan, editor. Light, Joseph, editor.<br/>Preferred Shelf Number ONLINE(341756.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118765616">http://dx.doi.org/10.1002/9781118765616</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rheology and texture in food qualityent://SD_ILS/0/SD_ILS:483652024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor DeMan, J. M., ed.<br/>Preferred Shelf Number TX 531 R47 1976<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food texture and viscosity : concept and measurementent://SD_ILS/0/SD_ILS:842872024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Bourne, Malcolm C.<br/>Preferred Shelf Number TX 531 B685 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Stewart, George F., 1908-1982.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190606">http://www.sciencedirect.com/science/book/9780121190606</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of plant-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2890022024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439870693">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emerging technologies for food quality and food safety evaluationent://SD_ILS/0/SD_ILS:2879912024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Cho, Yong-Jin, 1961-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815250">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fat detection taste, texture, and post ingestive effectsent://SD_ILS/0/SD_ILS:2897052024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Montmayeur, Jean-Pierre. Le Coutre, Johannes.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420067767">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Barbut, Shabtai.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Soy protein products characteristics, nutritional aspects, and utilizationent://SD_ILS/0/SD_ILS:2851522024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <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: Electronic Resources<br/>Availability Online Library~1<br/>Plant pigments, flavors and textures the chemistry and biochemistry of selected compoundsent://SD_ILS/0/SD_ILS:2514582024-10-10T14:27:25Z2024-10-10T14:27:25ZAuthor Eskin, N. A. M. (Neason Akivah Michael)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122422508">http://www.sciencedirect.com/science/book/9780122422508</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>