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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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