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پژوهش های علوم و صنایع غذایی ایران
سال:2022 - دوره:17 - شماره:6
carboxymethyl cellulose based bioactive edible films with lactobacillus casei and fish protein hydrolysates
- صفحه:85-102
evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer
- صفحه:73-83
improvement of antioxidant and emulsifying properties of cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction
- صفحه:137-152
investigation of antibacterial activity of heated kombucha beverages prepared with several herbal teas using response surface methodology
- صفحه:121-136
mass transfer simulation of pistachio nuts using computational fluid dynamic (cfd) during fluid bed drying
- صفحه:103-119
the effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of uf-feta cheese analogue during ripening
- صفحه:153-166
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