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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
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