>
Fa
|
Ar
|
En
journal of food biosciences and technology
سال:2019 - دوره:9 - شماره:1
an investigation into possible sources and health risks of phthalic acid esters in the iranian laminated flexible films
- صفحه:1-10
arsenic tracking in iranian rice: analysis of agricultural soil and water, unpolished rice and white rice
- صفحه:19-34
color changes kinetics and heat transfer during deep fat frying of garlic slice
- صفحه:45-52
control release from low acyle gellan gum gels
- صفحه:53-64
effect of using lactobacillus brevis ibrc-m10790 and baker’s yeast on phytate degradation of sourdough and barbari bread
- صفحه:11-18
qualitative and quantitative evaluation of tocopherols and phytosterols in soybean oil distillate
- صفحه:85-89
rheological, physical and sensory properties of mayonnaise formulated with sesame oil
- صفحه:35-44
the effect of microwave on migration of styrene monomer polystyrene food packaging and compared to other thermal processes
- صفحه:69-76
the occurrence of acrylamide in iranian date syrup
- صفحه:65-68
the vaibility of probiotic bacteria and characteristics of un-cultured cream containing inulin
- صفحه:77-84
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
