Arama Sonuçları Food -- Microstructure.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002b--$002bMicrostructure.$0026ps$003d300?2026-01-23T11:14:46ZFood colloids interactions, microstructure and processingent://SD_ILS/0/SD_ILS:3129712026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Dickinson, Eric.<br/>Yer Numarası ONLINE(312971.1)<br/>Elektronik Erişim Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCIMP001">http://app.knovel.com/web/toc.v/cid:kpFCIMP001</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Image analysis of food microstructureent://SD_ILS/0/SD_ILS:5388732026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Russ, John C., author.<br/>Yer Numarası TX543 .R88 2005<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420038996">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>New frontiers in food microstructureent://SD_ILS/0/SD_ILS:483922026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Bechtel, D. B., ed.<br/>Yer Numarası TX 557 N48 1983<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Food microstructure and its relationship with quality and stabilityent://SD_ILS/0/SD_ILS:4597772026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Devahastin, Sakamon, author.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081007648">http://www.sciencedirect.com/science/book/9780081007648</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Nanotechnology for sustainable food packagingent://SD_ILS/0/SD_ILS:5995212026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Anandharamakrishnan, C., editor. Moses, Jeyan A., editor. Leena, Maria, editor.<br/>Yer Numarası TP374 .N39 2025<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119875154">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119875154</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Use of hydrocolloids to control food appearance, flavor, texture, and nutritionent://SD_ILS/0/SD_ILS:5980542026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar 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/>Advanced micro-level experimental techniques for food drying and processing applicationsent://SD_ILS/0/SD_ILS:5865252026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Karim, Azharul, author. Fawzia, Sabrina, author.<br/>Yer Numarası TP371<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003047018">https://www.taylorfrancis.com/books/9781003047018</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/>Characterization of Cereals and Flours : Properties, Analysis And Applicationsent://SD_ILS/0/SD_ILS:5425372026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Breslauer, Kenneth J., editor. Kaletunc, Gonul, editor. Taylor and Francis.<br/>Yer Numarası TX557<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203911785">Click here to view.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Microstructure of dairy productsent://SD_ILS/0/SD_ILS:5950102026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar El-Bakry, Mamdouh, 1974- editor. Sanchez, Antoni, 1970- editor. Mehta, Bhavbhuti M., editor.<br/>Yer Numarası SF250.5<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118964194">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118964194</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Emulsion-based systems for delivery of food active compounds : formation, application, health and safetyent://SD_ILS/0/SD_ILS:5944582026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Roohinejad, Shahin, editor. Greiner, Ralf, editor. Oey, Inwati, editor. Wen, Jingyuan, editor.<br/>Yer Numarası TP156 .E6<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247159</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food composition and analysis : methods and strategiesent://SD_ILS/0/SD_ILS:5416332026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Haghi, A. K., editor. Carvajal-Millan, Elizabeth, editor.<br/>Yer Numarası TP370 .F66 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781482231663">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Engineering properties of foodsent://SD_ILS/0/SD_ILS:5427212026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Rao, M. A., 1937- editor. Rizvi, Syed S. H., 1945- editor. Datta, Ashim K., editor. Ahmed, Jasim, editor.<br/>Yer Numarası TP372.5 .E54 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781466556430">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Starch-based polymeric materials and nanocomposites : chemistry, processing, and applicationsent://SD_ILS/0/SD_ILS:5417812026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Ahmed, Jasim.<br/>Yer Numarası TP1180 .B55 S73 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439851173">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Novel food processing : effects on rheological and functional propertiesent://SD_ILS/0/SD_ILS:5450832026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Ahmed, Jasim.<br/>Yer Numarası TP372.5 .N685 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420071221">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Advances in food dehydrationent://SD_ILS/0/SD_ILS:5410862026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Ratti, Cristina.<br/>Yer Numarası TP371.5 .A37 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420052534">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of scaling methods in aquatic ecology : measurement, analysis, simulationent://SD_ILS/0/SD_ILS:5392212026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Seuront, Laurent. Strutton, Peter G.<br/>Yer Numarası QH541.5 .W3 H36 2004<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9780203489550">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Transport phenomena in food processingent://SD_ILS/0/SD_ILS:5476402026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Welti-Chanes, Jorge. Velez-Ruiz, Jorge Fernando, 1955- Barbosa-Canovas, Gustavo V.<br/>Yer Numarası TP371.2 .T73 2003<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420006261">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Engineering and food for the 21st centuryent://SD_ILS/0/SD_ILS:5439572026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar 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/>Physical properties of lipidsent://SD_ILS/0/SD_ILS:5423352026-01-23T11:14:46Z2026-01-23T11:14:46ZYazar Marangoni, Alejandro G., 1965- Narine, Suresh.<br/>Yer Numarası TP453 .L56 P48 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135574932">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>