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پژوهش های علوم و صنایع غذایی ایران
سال:2021 - دوره:16 - شماره:6
an integrated fuzzy ahp-topsis approach toward optimization of food formulation: case study bread
- صفحه:151-163
classification of parus strawberry fruit by combining image processing techniques and intelligent methods
- صفحه:87-99
effects of some salts on the shelf life of shahrood sorkh-e-fakhri table grapes stored in cold storage
- صفحه:101-110
production of a probiotic camel milk enriched with pomegranate peel powder
- صفحه:123-132
simulation of fuzzy temperature controller during infrared dry blanching and dehydration of apple slices by intermittent heating method
- صفحه:133-150
using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages
- صفحه:111-121
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