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پژوهش های علوم و صنایع غذایی ایران
سال:2015 - دوره:11 - شماره:3
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature
- صفحه:225-235
Effect of whey protein products on microbiological characteristics of buffalo meat emulsion sausage
- صفحه:260-272
Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study
- صفحه:279-284
Migration of ohmic heating electrode components into a food
- صفحه:273-278
Monitoring the Osmotic Dehydration Process of Quince by the Novel Fusion Modular Neural Networks - Fuzzy Logic (FMNN-FL)
- صفحه:247-259
Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation
- صفحه:236-246
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