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:2

antioxidant activities and several bioactive substances of different extracts of vitis vinifera l. - صفحه:49-60 characterization of a traditional egg-free crème caramel dessert containing chlorella protothecoides - صفحه:1-14 deterioration indices and histological changes in the nile tilapia (oreochromis niloticus) by different freezing methods - صفحه:39-48 eco-friendly synthesis of magnetic iron oxide nanoparticles using achillea nobilis extract and evaluation of their antioxidant and antibacterial properties - صفحه:61-71 influence of frying conditions and wild sage seed mucilage coating on the physical properties and oil uptake of zucchini slices during deep-fat frying - صفحه:15-22 investigation of physicochemical and sensory properties of ice cream containing different concentrations of sugar and white mulberry juice - صفحه:23-38