journal of food biosciences and technology سال:2019 - دوره:9

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journal of food biosciences and technology
سال:2019 - دوره:9 - شماره:2

composition of seed flour of selected nigerian tea (camellia sinensis) clones – a comparative study - صفحه:1-10 detection of chemical properties of ghee containing various levels of palm oil and beef tallow on rsm - صفحه:11-20 effect of storage temperature and light on the freeze-dried amino acids from sugar beet and sugar cane molasses - صفحه:51-62 evaluating the antimicrobial effect of eucalyptus globulus oil on yeast kluyveromyces marxianus: a study on biopreservative in heat treated noncarbonated doogh - صفحه:95-103 evaluation of using salep and chitosan hydrocolloid as stabilizers and fat replacer in physicochemical and rheological features of low-fat mayonnaise - صفحه:63-72 prediction of methyl salicylate effects on pomegranate fruit quality and chilling injuries using adaptive neuro-fuzzy inference system and artificial neural network - صفحه:29-40 respiration rate and some physicochemical characteristics of salicornia bigelovii as a leafy green vegetable - صفحه:21-28 synthesis and characterization of silver nanocomposite as a food packaging - صفحه:73-82 the effect of different concentrations of activated carbon with bleaching earth during bleaching process on physicochemical properties of soybean oil - صفحه:41-50 the effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of apple slices (var.golab) - صفحه:83-94