Arama Sonuçları Food science - Daraltılmış: Whistler, Roy Lester.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002bscience$0026qf$003dAUTHOR$002509Yazar$002509Whistler$00252C$002bRoy$002bLester.$002509Whistler$00252C$002bRoy$002bLester.$0026ps$003d300?dt=list2024-11-22T20:33:35ZStarch chemistry and technologyent://SD_ILS/0/SD_ILS:1486732024-11-22T20:33:35Z2024-11-22T20:33:35ZYazar BeMiller, James N. Whistler, Roy Lester.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127462752">http://www.sciencedirect.com/science/book/9780127462752</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Starch : chemistry and technologyent://SD_ILS/0/SD_ILS:2685932024-11-22T20:33:35Z2024-11-22T20:33:35ZYazar BeMiller, James N. Whistler, Roy Lester.<br/>Yer Numarası QD321 W43 2009<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Starch chemistry and technologyent://SD_ILS/0/SD_ILS:2508602024-11-22T20:33:35Z2024-11-22T20:33:35ZYazar Whistler, Roy Lester. BeMiller, James N. Paschall, Eugene F.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780127462707">http://www.sciencedirect.com/science/book/9780127462707</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>