Arama Sonuçları Hirashima, Madoka,SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dHirashima$00252C$002bMadoka$00252C$0026ps$003d300?dt=list2026-06-01T13:25:02ZUse of hydrocolloids to control food appearance, flavor, texture, and nutritionent://SD_ILS/0/SD_ILS:5980542026-06-01T13:25:02Z2026-06-01T13:25:02ZYazar 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/>Cooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:5467822026-06-01T13:25:02Z2026-06-01T13:25:02ZYazar 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/>