journal of food biosciences and technology سال:2022 - دوره:12

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journal of food biosciences and technology
سال:2022 - دوره:12 - شماره:1

determination of adulterated ghee butter compositions by ftir spectroscopy and multivariate regression analysis - صفحه:39-46 investigation of the functional properties of whey powder produced by traditional and ultra-filtration cheese making - صفحه:1-10 molecular identification of gelatin origin in pastilles and jelly products collected from tehran markets - صفحه:11-18 optimization of thymol extraction from aerial parts of thymus vulgaris by the response surface method - صفحه:19-28 studies on physicochemical and structural properties of marshmallow (althaea officinalis) seed mucilage - صفحه:29-38 textural properties changes during facile drying of sour cherry using ultrasound waves: investigation of sonication parameters using response surface methodology - صفحه:47-61