journal of food biosciences and technology سال:2020 - دوره:10

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journal of food biosciences and technology
سال:2020 - دوره:10 - شماره:1

comparative study of polyethylene and polyamide packaging containing silver nanoparticles in reduction of meat products (mince meat) microbial load - صفحه:87-102 effect of ph on structural properties of heat-induced whey protein gels - صفحه:57-68 effects of ultrasonic and high-pressure homogenization pretreatment on the enzymatic hydrolysis and antioxidant activity of yeast protein hydrolysate - صفحه:15-26 germinated legumes (mung bean and cowpea) as potential commodities for preparing complementary baby foods - صفحه:1-14 influence of natural humectants on rheological properties and staling of bread - صفحه:79-86 nano-encapsulation of lemon essential oil approach to reducing the oxidation process in fish burger during refrigerated storage - صفحه:35-46 physical interactions between tomato and dried carrot pomace components in a novel ketchup formulation - صفحه:27-34 physicochemical and rheological properties of toast bread baked by yeast–salt method - صفحه:69-78 the effect of gum arabic encapsulated with rosemary extract on the quality of minced silver carp and eschershia coli inoculated in the mince - صفحه:47-56 the effect of spray dryer atomizer speed on casein micelle size and physicochemical properties of white cheese - صفحه:103-109