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پژوهش های علوم و صنایع غذایی ایران
سال:2020 - دوره:16 - شماره:3
A New Study On The Quality, Physical And Sensory Characteristics Of Cupcakes With Althaea Officinalis Mucilage
- صفحه:25-35
Energy And Exergy Analyses In Microwave Drying Of Orange Slices
- صفحه:1-13
Impact Of Microwave-Grill-Drying (Mwgd) On Functional Properties Of Berry Russian Olive (Elaeagnus Angustifolia L.)
- صفحه:51-61
Mineral Composition, Bioactive Compounds And Antioxidant Activity Of Salvia Hispanica L As Affected By Thermal And Non-Thermal Treatments
- صفحه:15-23
Predicting The Physiological Characteristic Changes In Pears Subjected To External Loads Using Artificial Neural Network (Ann)-Part 1: Static Loading
- صفحه:63-85
Vitamin Protection By Alginate-Whey Protein Micro Gel (Al-Wpc Mg) As A Novel Microcapsule Against Gastrointestinal Condition; Case Study: B-Complex Vitamins.
- صفحه:37-50
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