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پژوهش های علوم و صنایع غذایی ایران
سال:2017 - دوره:12 - شماره:6
Drying kinetics and optimization of microwave- assisted drying of quince pomace
- صفحه:750-757
Estimation of papaw (Carica papaw L.) moisture content using adaptive neurofuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN)
- صفحه:767-779
Experimental and modeling investigation of mass transfer during infrared drying of Quince
- صفحه:758-766
Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis
- صفحه:730-741
Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)
- صفحه:742-749
Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves
- صفحه:716-729
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