Arama Sonuçları Baked products.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dBaked$002bproducts.$0026ps$003d300?dt=list
2026-06-03T12:52:26Z
Baked products science, technology and practice
ent://SD_ILS/0/SD_ILS:301339
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Yazar Cauvain, Stanley P. Young, Linda S.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.contentreserve.com/TitleInfo.asp?ID={E6BAE51F-0616-49F4-B2C4-B3436F402C36}&Format=50">Click for information</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=284271">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=284271</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995907">http://dx.doi.org/10.1002/9780470995907</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=74828&ref=toc">http://www.myilibrary.com?id=74828&ref=toc</a>
Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2006004707-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2006004707-b.html</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Baked products : science, technology and practice
ent://SD_ILS/0/SD_ILS:133568
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Cauvain, Stanley P. Young, Linda S.<br/>Yer Numarası TX552.15 .C375 2006<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>
Biological Outlook to Improve the Nutritive Quality of Bakery Products
ent://SD_ILS/0/SD_ILS:606859
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Yazar Sanghvi, Gaurav. editor. Singh, Nitin Kumar. editor. (orcid)0000-0002-8568-8355 Bishoyi, Ashok Kumar. editor. Joshi, Sanket J. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-981-97-8561-2">https://doi.org/10.1007/978-981-97-8561-2</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
BAKERY AND CONFECTIONERY PRODUCTS processing, quality assessment, packaging and storage... techniques.
ent://SD_ILS/0/SD_ILS:553149
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Jagarlamudi, Lakshmi, author<br/>Yer Numarası TX763<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003364535">https://www.taylorfrancis.com/books/9781003364535</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Designing Gluten Free Bakery and Pasta Products
ent://SD_ILS/0/SD_ILS:527723
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2026-06-03T12:52:26Z
Yazar de Escalada Pla, Marina F. editor. Genevois, Carolina E. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-28344-4">https://doi.org/10.1007/978-3-031-28344-4</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
ent://SD_ILS/0/SD_ILS:598054
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Yazar Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Yer Numarası TX553 .A3<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Fat mimetics for food applications
ent://SD_ILS/0/SD_ILS:598368
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Cerqueira, Miguel Ângelo Parente Ribeiro, editor. Castro, Lorenzo Miguel Pastrana, editor.<br/>Yer Numarası TP447 .F37 F38 2023<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119780045">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119780045</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
HANDBOOK OF BAKERY AND CONFECTIONERY
ent://SD_ILS/0/SD_ILS:564514
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Yazar Mathuravalli, S. M. D.<br/>Yer Numarası HD9057 .A2<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003242635">https://www.taylorfrancis.com/books/9781003242635</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Biscuit, cookie and cracker production : process, production and packaging equipment
ent://SD_ILS/0/SD_ILS:460207
2026-06-03T12:52:26Z
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Yazar Davidson, Iain, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128155790">https://www.sciencedirect.com/science/book/9780128155790</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Baking technology and nutrition : towards a healthier world
ent://SD_ILS/0/SD_ILS:595293
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Yazar Cauvain, Stanley P., author. Clark, Rosie H., 1966- author.<br/>Yer Numarası TX552.15 .C385 2019<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
The technology of wafers and waffles. I, Operational aspects
ent://SD_ILS/0/SD_ILS:459519
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Yazar Tiefenbacher, Karl F., author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128094389">http://www.sciencedirect.com/science/book/9780128094389</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bakery products science and technology
ent://SD_ILS/0/SD_ILS:341791
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Zhou, Weibiao, editor. Hui, Y. H. (Yiu H.)<br/>Yer Numarası ONLINE(341791.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781118792001">http://dx.doi.org/10.1002/9781118792001</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Essentials of Food Science
ent://SD_ILS/0/SD_ILS:530750
2026-06-03T12:52:26Z
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Yazar Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-1-4614-9138-5">https://doi.org/10.1007/978-1-4614-9138-5</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Specialty foods : processing technology, quality, and safety
ent://SD_ILS/0/SD_ILS:538787
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Yazar Zhao, Yanyun, Dr.<br/>Yer Numarası TP369 .U6 S64 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439854242">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Sweeteners : nutritional aspects, applications, and production technology
ent://SD_ILS/0/SD_ILS:538790
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Yazar Varzakas, Theodoros. Labropoulos, Athanasios. Anestis, Stylianos.<br/>Yer Numarası TP421 .S94 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439876732">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Food engineering aspects of baking sweet goods
ent://SD_ILS/0/SD_ILS:545013
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Sumnu, Servit Gulum. Sahin, Serpil.<br/>Yer Numarası TP431 .F66 2008<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420052770">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bakery food manufacture and quality : water control and effects
ent://SD_ILS/0/SD_ILS:133566
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Cauvain, Stanley P. Young, Linda S.<br/>Yer Numarası TX552.15 .C38 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>
Food engineering aspects of baking sweet goods
ent://SD_ILS/0/SD_ILS:133737
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Şumnu, Servit Gulum. Sahin, Serpil.<br/>Yer Numarası TP431 .F66 2008<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>
Bakery food manufacture and quality water control and effects
ent://SD_ILS/0/SD_ILS:303219
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Cauvain, Stanley P. Young, Linda S.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444301083">http://dx.doi.org/10.1002/9781444301083</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bakery products science and technology
ent://SD_ILS/0/SD_ILS:295922
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Hui, Y. H. (Yiu H.) Corke, Harold. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2005026514-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2005026514-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470277553">http://dx.doi.org/10.1002/9780470277553</a>
UASB, GKVK <a href="http://onlinelibrary.wiley.com/book/10.1002/9780470277553">http://onlinelibrary.wiley.com/book/10.1002/9780470277553</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bakery products : science and technology
ent://SD_ILS/0/SD_ILS:133570
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Hui, Y. H. Corke, Harold.<br/>Yer Numarası TX763 .B325 2006<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>
Snack foods processing
ent://SD_ILS/0/SD_ILS:540555
2026-06-03T12:52:26Z
2026-06-03T12:52:26Z
Yazar Lusas, Edmund W. Rooney, Lloyd W.<br/>Yer Numarası TP451 .S57 S66 2001<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367800871">https://www.taylorfrancis.com/books/9780367800871</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>