Arama Sonuçları Dough.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dDough.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list
2026-01-19T18:50:17Z
Handbook of dough fermentations
ent://SD_ILS/0/SD_ILS:544347
2026-01-19T18:50:17Z
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Yazar Kulp, Karel. Lorenz, Klaus J., 1936-<br/>Yer Numarası TX770 .S66 H36 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203911884">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
The ICC handbook of cereals, flour, dough & product testing : methods and applications
ent://SD_ILS/0/SD_ILS:133707
2026-01-19T18:50:17Z
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Yazar Cauvain, Stanley P. Young, Linda S.<br/>Yer Numarası TX557 .I33 2009<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>
The wiley Blackwell companion to social movements
ent://SD_ILS/0/SD_ILS:313554
2026-01-19T18:50:17Z
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Yazar Snow, David A. Porta, Donatella della Klendermans, Bert McAdam, Dough<br/>Yer Numarası HM881 W55 2013 V.1<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~3<br/>
Sourdough innovations : novel uses of metabolites, enzymes, and microbiota from sourdough processing
ent://SD_ILS/0/SD_ILS:559618
2026-01-19T18:50:17Z
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Yazar Garcia-Vaquero, Marco, editor. Rocha, João Miguel, editor.<br/>Yer Numarası TP580<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003141143">https://www.taylorfrancis.com/books/9781003141143</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 process and recipes
ent://SD_ILS/0/SD_ILS:522401
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Sykes, Glyn. Davidson, Iain.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128205983">https://www.sciencedirect.com/science/book/9780128205983</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Essentials of Food Science
ent://SD_ILS/0/SD_ILS:530750
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
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/>
Concepts in cereal chemistry
ent://SD_ILS/0/SD_ILS:549364
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar MacRitchie, Finlay., author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439882108">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
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
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/>
Water properties of food, pharmaceutical, and biological materials
ent://SD_ILS/0/SD_ILS:540909
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Pilar Buera, Maria del.<br/>Yer Numarası TX553 .W3 W3685 2006<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420001181">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bread making improving quality
ent://SD_ILS/0/SD_ILS:144168
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Cauvain, Stanley P.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389</a>
EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Engineering and food for the 21st century
ent://SD_ILS/0/SD_ILS:543957
2026-01-19T18:50:17Z
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Yazar Welti-Chanes, Jorge. Barbosa-Canovas, Gustavo V. Aguilera, Jose Miguel.<br/>Yer Numarası TP370 .E54 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420010169">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Bread staling
ent://SD_ILS/0/SD_ILS:544918
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Chinachoti, Pavinee. Vodovotz, Yael.<br/>Yer Numarası TX769 .B77534 2001<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420036671">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>
Biscuit, cookie and cracker manufacturing manuals
ent://SD_ILS/0/SD_ILS:39790
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Manley, Duncan J. R.<br/>Yer Numarası TX 769 M324 1998 V.1<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~6<br/>
Handbook of food engineering practice
ent://SD_ILS/0/SD_ILS:539563
2026-01-19T18:50:17Z
2026-01-19T18:50:17Z
Yazar Valentas, Kenneth J., 1938- Rotstein, Enrique. Singh, R. Paul.<br/>Yer Numarası TP370.4 .H37 1997<br/>Elektronik Erişim Taylor & Francis <a href="http://www.taylorfrancis.com/books/9781420049077">http://www.taylorfrancis.com/books/9781420049077</a>
Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781420049077">https://www.taylorfrancis.com/books/9781420049077</a>
Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367802110">https://www.taylorfrancis.com/books/9780367802110</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/>