Arama Sonuçları Hydrocolloids.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dHydrocolloids.$0026te$003dILS$0026ps$003d300?dt=list2024-12-25T18:52:57ZHydrocolloidsent://SD_ILS/0/SD_ILS:2520482024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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:951962024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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:1338212024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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:5224852024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar Phillips, Glyn O. Williams, Peter A.<br/>Yer Numarası XX(522485.1)<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:3037872024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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/>Cooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:3425742024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Yer Numarası ONLINE(342574.1)<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439875896">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<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:3431892024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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/>Industrial galactomannan polysaccharidesent://SD_ILS/0/SD_ILS:2852032024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar Mathur, N. K.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781439846292">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food stabilisers, thickeners, and gelling agentsent://SD_ILS/0/SD_ILS:3043882024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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:2886802024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar Venugopal, V. (Vazhiyil), 1942-<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <a href="http://marc.crcnetbase.com/isbn/9781420052640">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Water-soluble polymer applications in foodsent://SD_ILS/0/SD_ILS:3012952024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar 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:634492024-12-25T18:52:57Z2024-12-25T18:52:57ZYazar Nussinovitch, A.<br/>Yer Numarası TP 978 N87 1997<br/>Format: Kitap<br/>Durum Beytepe Kütüphanesi~3<br/>