Search Results for texture. - Narrowed by: Food -- Analysis.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dtexture.$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bAnalysis.$002509Food$002b--$002bAnalysis.$0026ic$003dtrue$0026ps$003d300?2024-08-29T23:14:07ZTexture in foodent://SD_ILS/0/SD_ILS:938562024-08-29T23:14:07Z2024-08-29T23:14:07ZAuthor McKenna, B. M, ed.<br/>Preferred Shelf Number TX531 T435 2003 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-08-29T23:14:07Z2024-08-29T23:14:07ZAuthor 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:2507202024-08-29T23:14:07Z2024-08-29T23:14:07ZAuthor 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/>Introduction to the physical chemistry of foodsent://SD_ILS/0/SD_ILS:2871912024-08-29T23:14:07Z2024-08-29T23:14:07ZAuthor Ritzoulis, Christos. Rhoades, Jonathan.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466511767">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>