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journal of food biosciences and technology
سال:2022 - دوره:12 - شماره:3
effects of carboxymethyl cellulose, pectin and guar on dough rheology and quality of toast breads
- صفحه:67-77
functional, sensory and microbial properties of milk fortified by bioactive peptides derived from fish waste collagen
- صفحه:39-50
investigation of rheological behavior of malva flower mucilage under different temperature, concentration and shear rate conditions
- صفحه:27-38
modeling red monascus pigment production on date waste substrate using submerged cultivation
- صفحه:15-26
preparation and investigation of bioactive properties of protein hydrolysates from yogurt whey
- صفحه:1-14
the feasibility of manufacturing low fat pizza cheese by use of pre- gelatinized corn starch
- صفحه:51-66
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