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پژوهش های علوم و صنایع غذایی ایران
سال:2018 - دوره:14 - شماره:3
chemical quality and microbiological content of kutum (rutilus frisii kutum) roe processed in different brine concentration during storage
- صفحه:29-40
convective drying of garlic (allium sativum l.): artificial neural networks approach for modeling the drying process
- صفحه:52-62
effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels
- صفحه:1-16
influence of ultrasoundassisted extraction on bioavailibity of bene hull (pistacia atlantica subsp. mutica) extract: testing optimal conditions and antioxidant activity
- صفحه:17-28
quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: statistical analysis and modeling study
- صفحه:65-73
the effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese
- صفحه:41-51
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