Arama Sonuçları Food texture. - Daraltılmış: Elektronik KütüphaneSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002btexture.$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253AELEKKUTUPH$002509Elektronik$002bK$0025C3$0025BCt$0025C3$0025BCphane$0026ps$003d300?2024-09-21T02:35:50ZFood texture design and optimizationent://SD_ILS/0/SD_ILS:3417562024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Dar, Yadunandan, editor. Light, Joseph, editor.<br/>Yer Numarası ONLINE(341756.1)<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781118765616">http://dx.doi.org/10.1002/9781118765616</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2500092024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Bourne, Malcolm C.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190620">http://www.sciencedirect.com/science/book/9780121190620</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food texture and viscosity concept and measurementent://SD_ILS/0/SD_ILS:2507202024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Stewart, George F., 1908-1982.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121190606">http://www.sciencedirect.com/science/book/9780121190606</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Handbook of plant-based fermented food and beverage technologyent://SD_ILS/0/SD_ILS:2890022024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439870693">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Emerging technologies for food quality and food safety evaluationent://SD_ILS/0/SD_ILS:2879912024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Cho, Yong-Jin, 1961-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439815250">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Fat detection taste, texture, and post ingestive effectsent://SD_ILS/0/SD_ILS:2897052024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Montmayeur, Jean-Pierre. Le Coutre, Johannes.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420067767">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Poultry products processing an industry guideent://SD_ILS/0/SD_ILS:2912862024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Barbut, Shabtai.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420031744">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Soy protein products characteristics, nutritional aspects, and utilizationent://SD_ILS/0/SD_ILS:2851522024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Endres, Joseph G., 1932- American Oil Chemists' Society. Soy Protein Council.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/ISBN/9781439822159">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Plant pigments, flavors and textures the chemistry and biochemistry of selected compoundsent://SD_ILS/0/SD_ILS:2514582024-09-21T02:35:50Z2024-09-21T02:35:50ZYazar Eskin, N. A. M. (Neason Akivah Michael)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122422508">http://www.sciencedirect.com/science/book/9780122422508</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>