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journal of food biosciences and technology
سال:2012 - دوره:2 - شماره:
Chemical Evaluation of Oils Extracted from Five Different Varieties of Iranian Pomegranate Seeds
- صفحه:35-40
Determination of Acrylamide in Selected Types of Iranian Breads by SPME Technique
- صفحه:57-64
Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation
- صفحه:23-26
Evaluation of Physicochemical Changes and Survival of Probiotic Bacteria in Synbiotic Yoghurt
- صفحه:13-22
Oil Extraction from Millet Seed –Chemical Evaluation of Extracted Oil
- صفحه:71-76
Pulsed Vacuum Osmotic Dehydration of Garlic Bulbs followed by Microwave Drying
- صفحه:41-56
Rheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
- صفحه:27-34
The Effect of Different Somatic Cell Levels on Calcium and Phosphorus Contents of Milk
- صفحه:1-8
The Shifts of Acidophilus Milk at the Refrigerator
- صفحه:65-70
The Stabilising and Chelating Effects of Green and Roasted Coffee Extracts
- صفحه:9-12
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