Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Gespeichert in:

Autor*in:	Karaman, Safa [verfasserIn] Yilmaz, Mustafa Tahsin Kayacier, Ahmed

Format:	Artikel

Erschienen:	2011

Umfang:	8

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 25(2011), 5 vom: Juli, Seite 1319-1327
Übergeordnetes Werk:	volume:25 ; year:2011 ; number:5 ; month:07 ; pages:1319-1327 ; extent:8

Katalog-ID:	OLC1863169474

Internformat


LEADER	01000caa a22002652 4500
001	OLC1863169474
003	DE-627
005	20230517002416.0
007	tu
008	110316s2011 xx \|\|\|\|\| 00\| \|\|und c
028	5	2	\|a sw110315_1
035			\|a (DE-627)OLC1863169474
035			\|a (DE-599)GBVOLC1863169474
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
082	0	4	\|a 630 \|a 640
084			\|a 58.34 \|2 bkl
100	1		\|a Karaman, Safa \|e verfasserin \|4 aut
245	1	0	\|a Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
264		1	\|c 2011
300			\|a 8
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
700	1		\|a Yilmaz, Mustafa Tahsin \|4 oth
700	1		\|a Kayacier, Ahmed \|4 oth
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 25(2011), 5 vom: Juli, Seite 1319-1327 \|w (DE-627)130470317 \|w (DE-600)742742-6 \|w (DE-576)485652935 \|x 0268-005X \|7 nnns
773	1	8	\|g volume:25 \|g year:2011 \|g number:5 \|g month:07 \|g pages:1319-1327 \|g extent:8
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_70
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4219
912			\|a GBV_ILN_4307
936	b	k	\|a 58.34 \|q AVZ
951			\|a AR
952			\|d 25 \|j 2011 \|e 5 \|c 7 \|h 1319-1327 \|g 8

Indexfelder

author_variant	s k sk
matchkey_str	article:0268005X:2011----::ipeltieitrdsgapocotehooiabhvooguoannaeslpoedikitrsnpii
hierarchy_sort_str	2011
bklnumber	58.34
publishDate	2011
allfields	sw110315_1 (DE-627)OLC1863169474 (DE-599)GBVOLC1863169474 DE-627 ger DE-627 rakwb 630 640 58.34 bkl Karaman, Safa verfasserin aut Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties 2011 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Yilmaz, Mustafa Tahsin oth Kayacier, Ahmed oth Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 25(2011), 5 vom: Juli, Seite 1319-1327 (DE-627)130470317 (DE-600)742742-6 (DE-576)485652935 0268-005X nnns volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ AR 25 2011 5 7 1319-1327 8
spelling	sw110315_1 (DE-627)OLC1863169474 (DE-599)GBVOLC1863169474 DE-627 ger DE-627 rakwb 630 640 58.34 bkl Karaman, Safa verfasserin aut Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties 2011 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Yilmaz, Mustafa Tahsin oth Kayacier, Ahmed oth Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 25(2011), 5 vom: Juli, Seite 1319-1327 (DE-627)130470317 (DE-600)742742-6 (DE-576)485652935 0268-005X nnns volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ AR 25 2011 5 7 1319-1327 8
allfields_unstemmed	sw110315_1 (DE-627)OLC1863169474 (DE-599)GBVOLC1863169474 DE-627 ger DE-627 rakwb 630 640 58.34 bkl Karaman, Safa verfasserin aut Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties 2011 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Yilmaz, Mustafa Tahsin oth Kayacier, Ahmed oth Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 25(2011), 5 vom: Juli, Seite 1319-1327 (DE-627)130470317 (DE-600)742742-6 (DE-576)485652935 0268-005X nnns volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ AR 25 2011 5 7 1319-1327 8
allfieldsGer	sw110315_1 (DE-627)OLC1863169474 (DE-599)GBVOLC1863169474 DE-627 ger DE-627 rakwb 630 640 58.34 bkl Karaman, Safa verfasserin aut Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties 2011 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Yilmaz, Mustafa Tahsin oth Kayacier, Ahmed oth Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 25(2011), 5 vom: Juli, Seite 1319-1327 (DE-627)130470317 (DE-600)742742-6 (DE-576)485652935 0268-005X nnns volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ AR 25 2011 5 7 1319-1327 8
allfieldsSound	sw110315_1 (DE-627)OLC1863169474 (DE-599)GBVOLC1863169474 DE-627 ger DE-627 rakwb 630 640 58.34 bkl Karaman, Safa verfasserin aut Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties 2011 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Yilmaz, Mustafa Tahsin oth Kayacier, Ahmed oth Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 25(2011), 5 vom: Juli, Seite 1319-1327 (DE-627)130470317 (DE-600)742742-6 (DE-576)485652935 0268-005X nnns volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ AR 25 2011 5 7 1319-1327 8
source	Enthalten in Food hydrocolloids 25(2011), 5 vom: Juli, Seite 1319-1327 volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8
sourceStr	Enthalten in Food hydrocolloids 25(2011), 5 vom: Juli, Seite 1319-1327 volume:25 year:2011 number:5 month:07 pages:1319-1327 extent:8
format_phy_str_mv	Article
institution	findex.gbv.de
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Karaman, Safa @@aut@@ Yilmaz, Mustafa Tahsin @@oth@@ Kayacier, Ahmed @@oth@@
publishDateDaySort_date	2011-07-01T00:00:00Z
hierarchy_top_id	130470317
dewey-sort	3630
id	OLC1863169474
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1863169474</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230517002416.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">110316s2011 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw110315_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1863169474</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1863169474</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Karaman, Safa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2011</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">8</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yilmaz, Mustafa Tahsin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kayacier, Ahmed</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">25(2011), 5 vom: Juli, Seite 1319-1327</subfield><subfield code="w">(DE-627)130470317</subfield><subfield code="w">(DE-600)742742-6</subfield><subfield code="w">(DE-576)485652935</subfield><subfield code="x">0268-005X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:25</subfield><subfield code="g">year:2011</subfield><subfield code="g">number:5</subfield><subfield code="g">month:07</subfield><subfield code="g">pages:1319-1327</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">25</subfield><subfield code="j">2011</subfield><subfield code="e">5</subfield><subfield code="c">7</subfield><subfield code="h">1319-1327</subfield><subfield code="g">8</subfield></datafield></record></collection>
author	Karaman, Safa
spellingShingle	Karaman, Safa ddc 630 bkl 58.34 Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
authorStr	Karaman, Safa
ppnlink_with_tag_str_mv	@@773@@(DE-627)130470317
format	Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0268-005X
topic_title	630 640 58.34 bkl Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
topic	ddc 630 bkl 58.34
topic_unstemmed	ddc 630 bkl 58.34
topic_browse	ddc 630 bkl 58.34
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	m t y mt mty a k ak
hierarchy_parent_title	Food hydrocolloids
hierarchy_parent_id	130470317
dewey-tens	630 - Agriculture 640 - Home & family management
hierarchy_top_title	Food hydrocolloids
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)130470317 (DE-600)742742-6 (DE-576)485652935
title	Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
ctrlnum	(DE-627)OLC1863169474 (DE-599)GBVOLC1863169474
title_full	Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
author_sort	Karaman, Safa
journal	Food hydrocolloids
journalStr	Food hydrocolloids
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2011
contenttype_str_mv	txt
container_start_page	1319
author_browse	Karaman, Safa
container_volume	25
physical	8
class	630 640 58.34 bkl
format_se	Aufsätze
author-letter	Karaman, Safa
dewey-full	630 640
title_sort	simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: an optimization study based on the sensory properties
title_auth	Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4307
container_issue	5
title_short	Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
remote_bool	false
author2	Yilmaz, Mustafa Tahsin Kayacier, Ahmed
author2Str	Yilmaz, Mustafa Tahsin Kayacier, Ahmed
ppnlink	130470317
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth oth
up_date	2024-07-04T00:32:36.820Z
_version_	1803606458968834048
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1863169474</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230517002416.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">110316s2011 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw110315_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1863169474</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1863169474</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Karaman, Safa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2011</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">8</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yilmaz, Mustafa Tahsin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kayacier, Ahmed</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food hydrocolloids</subfield><subfield code="d">Amsterdam : Elsevier, 1986</subfield><subfield code="g">25(2011), 5 vom: Juli, Seite 1319-1327</subfield><subfield code="w">(DE-627)130470317</subfield><subfield code="w">(DE-600)742742-6</subfield><subfield code="w">(DE-576)485652935</subfield><subfield code="x">0268-005X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:25</subfield><subfield code="g">year:2011</subfield><subfield code="g">number:5</subfield><subfield code="g">month:07</subfield><subfield code="g">pages:1319-1327</subfield><subfield code="g">extent:8</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">25</subfield><subfield code="j">2011</subfield><subfield code="e">5</subfield><subfield code="c">7</subfield><subfield code="h">1319-1327</subfield><subfield code="g">8</subfield></datafield></record></collection>
score	7.400402

Nicht das Richtige dabei?

Schreiben Sie uns!

Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?