Arama Sonuçları Hydrocolloids.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dHydrocolloids.$0026ic$003dtrue$0026ps$003d300?dt=list2026-06-02T16:27:23ZHydrocolloidsent://SD_ILS/0/SD_ILS:2520482026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Nishinari, Katsuyoshi. Osaka City University International Symposium 98 (1998 : Osaka, Japan) International Conference on Hydrocolloids (4th : 1998 : Osaka City University)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444501783">http://www.sciencedirect.com/science/book/9780444501783</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Hydrocolloidsent://SD_ILS/0/SD_ILS:951962026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Hoefler, Andrew C.<br/>Yer Numarası TP 979.5 H64 2004<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of hydrocolloidsent://SD_ILS/0/SD_ILS:1338212026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Phillips, G. O. Williams, P. A.<br/>Yer Numarası TP453.C65 H36 2009<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~1<br/>Handbook of hydrocolloidsent://SD_ILS/0/SD_ILS:5224852026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128201046">https://www.sciencedirect.com/science/book/9780128201046</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Hydrocolloids in food processingent://SD_ILS/0/SD_ILS:3037872026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Laaman, Thomas.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Wiley InterScience <a href="http://dx.doi.org/10.1002/9780813814490">An electronic book accessible through the World Wide Web; click for information</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Hydrocolloids in food product developmentent://SD_ILS/0/SD_ILS:5758972026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Jiménez Cortés, Claudia, author. Cubero, Nuria, author. Gómez, Laura, 1982- author. Monferrer, Albert, author. BDN Food Ingeniería de Alimentación, issuing body.<br/>Yer Numarası TP456 .H93<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003019862">https://www.taylorfrancis.com/books/9781003019862</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/>Emerging natural hydrocolloids : rheology and functionsent://SD_ILS/0/SD_ILS:5947172026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Razavi, Seyed Mohammad Ali, 1967- editor.<br/>Yer Numarası TP456 .H93 E44 2019<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119418511">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119418511</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:5467822026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar 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/>Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloidsent://SD_ILS/0/SD_ILS:3431892026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Williams, Peter, editor of compilation. Phillips, Glyn O., editor of compilation.<br/>Yer Numarası ONLINE(343189.1)<br/>Elektronik Erişim Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781782621300">http://dx.doi.org/10.1039/9781782621300</a>
ebrary <a href="http://alltitles.ebrary.com/Doc?id=10928449">http://alltitles.ebrary.com/Doc?id=10928449</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Use of hydrocolloids to control food appearance, flavor, texture, and nutritionent://SD_ILS/0/SD_ILS:5980542026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar 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/>EDIBLE FOOD PACKAGING WITH NATURAL HYDROCOLLOIDS AND ACTIVE AGENTSent://SD_ILS/0/SD_ILS:5883842026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Yemenicio u, Ahmet.<br/>Yer Numarası TP374<br/>Elektronik Erişim Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429329890">https://www.taylorfrancis.com/books/9780429329890</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/>Advances in Pasta Technologyent://SD_ILS/0/SD_ILS:6085302026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Sharma, Savita. editor. Sharma, Rajan. editor. Gupta, Antima. editor. Bobade, Hanuman. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="https://doi.org/10.1007/978-3-031-84497-3">https://doi.org/10.1007/978-3-031-84497-3</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Adhesion in foods : fundamental principles and applicationsent://SD_ILS/0/SD_ILS:5931532026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Nussinovitch, A.<br/>Yer Numarası TX541 .N858 2017 EB<br/>Elektronik Erişim <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Industrial galactomannan polysaccharidesent://SD_ILS/0/SD_ILS:5397502026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Mathur, N. K., author.<br/>Yer Numarası TP979.5 .P6 M38 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781439846292">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Food stabilisers, thickeners, and gelling agentsent://SD_ILS/0/SD_ILS:3043882026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Imeson, A. (Alan) Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim John Wiley <a href="http://dx.doi.org/10.1002/9781444314724">http://dx.doi.org/10.1002/9781444314724</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Marine products for healthcare : functional and bioactive nutraceutical compounds from the oceanent://SD_ILS/0/SD_ILS:5410332026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Venugopal, V. (Vazhiyil), 1942, author.<br/>Yer Numarası QP144 .F56 V46 2009<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420052640">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Carbohydrates in foodent://SD_ILS/0/SD_ILS:5408192026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Eliasson, Ann-Charlotte, 1953-<br/>Yer Numarası TX553 .C28 C37 2006<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420015058">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>Water-soluble polymer applications in foodsent://SD_ILS/0/SD_ILS:3012952026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Nussinovitch, A. Wiley InterScience (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Book review (E-STREAMS) <a href="http://www.e-streams.com/es0702/es0702%5F3024.html">http://www.e-streams.com/es0702/es0702%5F3024.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995037">http://dx.doi.org/10.1002/9780470995037</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Hydrocolloid applications : gum technology in the food and other industriesent://SD_ILS/0/SD_ILS:634492026-06-02T16:27:23Z2026-06-02T16:27:23ZYazar Nussinovitch, A.<br/>Yer Numarası TP 978 N87 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~3<br/>