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پژوهش های علوم و صنایع غذایی ایران
سال:2018 - دوره:13 - شماره:6
changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage
- صفحه:105-116
development of a chitosan-montmorillonite nanocomposite film containing satureja hortensis essential oil
- صفحه:131-143
effect of pulsation period and microwave power on paddy drying
- صفحه:92-104
effect of ultrasound bath and probe combined to brine and brine polyphosphate solutions on the qualitative and textural properties of beef meat
- صفحه:117-130
optimization of textural characteristics of analogue uffeta cheese made from dairy and nondairy ingredients
- صفحه:80-91
study on the effects of sucrose and lactose on the rheological properties of alyssum homolocarpum seed gum in dilute solutions
- صفحه:144-155
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