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پژوهش های علوم و صنایع غذایی ایران
سال:2021 - دوره:17 - شماره:3
development of low-fat chicken nuggets using fish protein concentrate in batter formulation
- صفحه:25-37
effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder
- صفحه:1-16
effect of food processing on aflatoxin reduction in cereals and nuts: a meta-analysis approach
- صفحه:53-61
evaluation of antioxidant potential and antimicrobial activity of mocheh (lepidium draba) extract “in vitro”
- صفحه:17-24
research full papers the antioxidant activity of lycopene and chlorophyll oleoresin and phenolstability of berberis vulgaris extracts in cupcake formulation running title: the natural colered cakes
- صفحه:39-52
rresearch full papers evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of dandelion leaves extract
- صفحه:63-72
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