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journal of food biosciences and technology
سال:2018 - دوره:8 - شماره:1
Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens
- صفحه:75-80
Fractionation and Determination of Some Structural Properties of Persian Gum
- صفحه:81-90
Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
- صفحه:1-12
Physical Properties of Fermented Milk Tablets
- صفحه:21-28
Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Doug
- صفحه:29-34
Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process
- صفحه:47-58
The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
- صفحه:35-46
The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
- صفحه:59-64
The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
- صفحه:13-20
The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations
- صفحه:65-74
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