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پژوهش های علوم و صنایع غذایی ایران
سال:2019 - دوره:15 - شماره:3
effect of ph, ionic strength, temperature and sugar concentration on orange peel essential oil/ t60: propanol and water microemulsion zone using response surface methodology
- صفحه:29-43
effect of vitamin c load on preparing water in oil microemulsions using spontaneous method
- صفحه:61-68
improvement of physicochemical and nutritional quality of sponge cake fortified with microwave air dried quince pomace
- صفحه:69-79
potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions
- صفحه:1-12
preparation of antipseudomonas bioactive films by embedding lactobacillus casei atcc 39392 in sodium caseinate and methyl cellulose matrices
- صفحه:13-27
study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt
- صفحه:45-59
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