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journal of food biosciences and technology
سال:2018 - دوره:8 - شماره:2
an overview on edible oils with integrity approach
- صفحه:11-18
antimicrobial activity of echinophora platyloba aqueous extract on gas- producing fungi in doogh
- صفحه:61-68
butter separation from cream using ultrasonication: optimization of parameters using rsm
- صفحه:1-10
characterization of milk proteins in ultrafiltration permeate and their rejection coefficients
- صفحه:49-54
development of traditional date cookie formulation using pumpkin puree
- صفحه:69-78
evaluation of the migration of antimony from polyethylene terephthalate (pet) plastic used for verjuice and lemon juice packaging
- صفحه:55-60
interactions of hydrocolloid and emulsifier on rebuilding gluten network of damaged wheat and taftoon bread quality
- صفحه:79-87
preparation and characterization of pullulan-soy protein concentrate biocomposite film
- صفحه:19-28
the effect of polylactic acid packaging modified with clay nanoparticles on quality and shelf life of mushroom
- صفحه:29-40
the effects of wild sage seed gum (salvia macrosiphon) on the rheological properties of batter and quality of sponge cakes
- صفحه:41-48
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