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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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