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journal of food biosciences and technology
سال:2011 - دوره:1 - شماره:
Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
- صفحه:41-54
Changes in Wheat Starch Crystallinity During Staling of Flat Breads:Effects of Protein on Retrogradation
- صفحه:25-32
Chemical Composition and Antibacterial Activity of the Essential Oil of Lavandula angustifolia Isolated by Solvent Free Microwave Assisted Extraction and Hydrodistillation
- صفحه:19-24
Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread
- صفحه:1-10
Evaluation of Flavor and Aroma Compounds Present in Kefir
- صفحه:11-18
Growth and Activity of Selected Probiotic Strains in UHT Milk
- صفحه:63-69
Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology
- صفحه:33-40
Shelf-Life of Apples Coated with Whey Protein Concentrate-Gellan Gum Edible Coatings
- صفحه:55-62
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