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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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