>
Fa
|
Ar
|
En
journal of food biosciences and technology
سال:2023 - دوره:13 - شماره:2
an overview of kermanshahi oil as a functional food
- صفحه:39-45
changes in microbial, rheological, and sensory characteristics of probiotic yogurt sauce containing lactobacillus rhamnosus during cold storage
- صفحه:27-38
effect of different processing methods on stability of anthocyanin and phycocyanin of spirulina platensis
- صفحه:13-25
effect of lactic acid, ascorbic acid, and azodicarbonamide on microstructure and organoleptic properties of sangak bread
- صفحه:61-69
producing diet strained kefir using aloe vera and dill powders
- صفحه:47-60
quantitative changes in ascorbic acid and chlorophyll contents of parsley (petroselinum crispum) and dill (anethum graveolens) harvested in three consecutive months of spring
- صفحه:1-12
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
