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پژوهش های علوم و صنایع غذایی ایران
  
سال:2023 - دوره:18 - شماره:6
  
 
Development Of Mozzarella Cheese Freshness Indicating Film By Embedding Purple Carrot Extract In Gelatin And Persian Gum Matrix
- صفحه:167-180
  
 
Microwave And Traditional Brewing Methods Of Iranian Black Tea: Bioactive Compounds, Antioxidant Activity And Heavy Metals
- صفحه:141-151
  
 
Nozzle-Less Electrospinning: Nanoencapsulation Of Ajwain Essential Oil Using Chitosan-Gelatin Nanofibers
- صفحه:113-126
  
 
Numerical Calculation Of The Lethality Of Becteria In Bottled Milk Under Cold Plasma Treatment
- صفحه:153-165
  
 
Optimization Of Sugar Free Dark Chocolate Product Compatible For Ketogenic Diet And Investigating Its Physicochemical, Textural, Thermal And Sensory Properties
- صفحه:99-112
  
 
Synbiotics As Potentially Growth Promoter Substitution For Improving Microbial And Oxidative Stability Of Japanese Quail Meat
- صفحه:127-139
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