>
Fa
|
Ar
|
En
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
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
