Arama Sonuçları Gastronomy. - Daraltılmış: Cooking.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dGastronomy.$0026qf$003dSUBJECT$002509Subject$002509Cooking.$002509Cooking.$0026ps$003d300?dt=list2026-03-29T08:33:11ZCooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:5467822026-03-29T08:33:11Z2026-03-29T08:33:11ZYazar Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Yer Numarası TP453 .C65 N87 2014<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439875896">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>The kitchen as laboratory : reflections on the science of food and cookingent://SD_ILS/0/SD_ILS:3761512026-03-29T08:33:11Z2026-03-29T08:33:11ZYazar Vega, César. Ubbink, Job. Linden, Erik van der.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://www.jstor.org/stable/10.7312/vega15344">http://www.jstor.org/stable/10.7312/vega15344</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>