Arama Sonuçları Gelation.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dGelation.$0026ic$003dtrue$0026ps$003d300$0026isd$003dtrue?dt=list2026-01-16T19:10:28ZKinetics of aggregation and gelation proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation, April 2-4, 1984, Athens, Georgia, U.S.A.ent://SD_ILS/0/SD_ILS:2580392026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar International Topical Conference on Kinetics of Aggregation and Gelation (1984 : Athens, Ga.) Family, Fereydoon. Landau, David P.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444869128">http://www.sciencedirect.com/science/book/9780444869128</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Polymer Physics Applications to Molecular Association and Thermoreversible Gelationent://SD_ILS/0/SD_ILS:2368482026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Tanaka, Fumihiko.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://dx.doi.org/10.1017/CBO9780511975691">Access by subscription</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>UHT süt üretiminde farklı basınçlarda uygulanan aseptik homojenizasyonun ve depolama sıcaklığının jelleşme sorunu üzerine etkisi ve bu etkinin yapay sinir ağları ile incelenmesi = A study through artificial neural networks on the effect of aseptic homogenization applied in different pressures and of storage temperature on gelation problem in UHT milkent://SD_ILS/0/SD_ILS:1180152026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Gülbaş, Sanem Yalçıntaş<br/>Yer Numarası TEZ/8550 .G853 2007<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>UHT içme sütlerinde gelişen acılaşma ve jelleşme kusurlarının nedenleri ve çözüm yolları = Reasons and analysis of bitterness and gelation defects,developed in UHT milkent://SD_ILS/0/SD_ILS:1047612026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Numanoğlu, Eren.<br/>Yer Numarası TEZ/7626 .N9711 2006<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Characterisation of the Mechanical Properties of Heat-Induced Protein Deposits in Immersed Cleaning Systemsent://SD_ILS/0/SD_ILS:5270262026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Liu, Jintian. author. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-21849-1">https://doi.org/10.1007/978-3-031-21849-1</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Heterophase network polymers : synthesis, characterization, and propertiesent://SD_ILS/0/SD_ILS:5465312026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Rozenberg, B. A. (Boris Aleksandrovich), editor. Sigalov, Grigori M., editor.<br/>Yer Numarası QD382 .P67<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780203005491">https://www.taylorfrancis.com/books/9780203005491</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/>Polymeric Cryogels Macroporous Gels with Remarkable Propertiesent://SD_ILS/0/SD_ILS:5307662026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Okay, Oguz. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-319-05846-7">https://doi.org/10.1007/978-3-319-05846-7</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Novel food processing : effects on rheological and functional propertiesent://SD_ILS/0/SD_ILS:5450832026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar 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/>Structure and functional properties of colloidal systemsent://SD_ILS/0/SD_ILS:5419892026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Hidalgo-Alvarez, Roque.<br/>Yer Numarası QD549 .S793 2010<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420084474">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Polymer gels and networksent://SD_ILS/0/SD_ILS:5422482026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Osada, Yoshihito. Khokhlov, A. R.<br/>Yer Numarası QD549.2 .P64 P652 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135556174">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Poultry products processing : an industry guideent://SD_ILS/0/SD_ILS:5459582026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Barbut, Shabtai., author.<br/>Yer Numarası TS1968 .B37 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Thermosetting polymersent://SD_ILS/0/SD_ILS:5432652026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Pascault, Jean-Pierre, 1943-<br/>Yer Numarası TP1180 .T55 T47 2002<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781135561284">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Surface activity of proteins : chemical and physicochemical modificationsent://SD_ILS/0/SD_ILS:5395682026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Magdassi, Shlomo, 1954- editor.<br/>Yer Numarası TP248.65 .P76<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367803094">https://www.taylorfrancis.com/books/9780367803094</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/>Polymer networks '91 : proceedings of the international conference, 21-26 April 1991, Moscow, Russiaent://SD_ILS/0/SD_ILS:5426282026-01-16T19:10:28Z2026-01-16T19:10:28ZYazar Dusek, Karel. Kuchanov, S. I. (Semen Ilich)<br/>Yer Numarası QD382 .P67 P65 1991<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781466563629">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>