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پژوهش های علوم و صنایع غذایی ایران
سال:2025 - دوره:20 - شماره:6
bioactive components and characterization of extracted paeonia officinalis using ultrasonic and microwave assisted maceration: potential evaluation as a preservative in panna cotta
- صفحه:119-136
biodegradable packaging made from proteins
- صفحه:171-200
detection of adulteration of ground meat by spectral-based techniques and artificial intelligence (2020-2024)
- صفحه:201-224
development of fermentation-induced soymilk gel: effects of different lactic acid bacteria on the physicochemical characteristics
- صفحه:155-169
fatty acid profile and chemical composition of three populations of southern cattail (typha domingensis) from south of iran
- صفحه:137-153
impact of sprouting time of chickpea on the physicochemical, textural, sensory, and total phenolic characteristics of falafel prepared from sprouted chickpea flour
- صفحه:105-118
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