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:4

batch and continuous removal of pb (ⅱ) by sonochemically treated phanerocate chrysosporium from aqueous solutions: kinetics and thermodynamics - صفحه:21-34 comparative analysis of butter spectra of ftir and nmr in combination with tallow - صفحه:41-55 hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of rainbow trout meat - صفحه:57-76 optimization of pasta formulation containing wheat, quinoa flour and purslane leaves powder - صفحه:11-19 the effects of a gumbased edible coating on apple slices characteristics during infrared heating - صفحه:1-10 the evaluation of amino acid profiles in sugar beet industry - صفحه:35-40