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journal of food biosciences and technology
سال:2020 - دوره:10 - شماره:2
antimicrobial effects of grape and pomegranate waste extracts against two foodborne pathogens
- صفحه:39-48
blending of milkfat with refined palm oil and its fractions: impact on physicochemical properties and fatty acid profile
- صفحه:29-38
chemical composition, antioxidant activity and antimicrobial effect of rosa damascena mill. essential oil against staphylococcus aureus, escherichia coli and salmonella typhi
- صفحه:63-74
effect of flaxseed (linum usitatissimum) mucilage on physicochemical and sensorial properties of semi-fat set yoghurt
- صفحه:91-100
effect of inulin and resistant starch on some of qualitative properties of baguette bread
- صفحه:19-28
influence of some hydrocolloids on textural properties of uf cheese
- صفحه:1-10
modeling the rheological properties of carboxymethylcellulose stabilized o/w emulsions based on sunflower oil and tallow fat
- صفحه:49-62
the effect of free and encapsulated forms of quercus persica extract on the quality of minced kilka (clupeonella cultriventris caspia)
- صفحه:101-110
the effect of modified atmosphere packaging on the shelf-life of greenhouse-grown tomato
- صفحه:75-90
the effects of refining operations on quality and quantity of sterols in canola, soyabean and sunflower seed oils
- صفحه:11-18
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