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journal of food biosciences and technology
سال:2024 - دوره:14 - شماره:3
a review of methods for qualitative detection of aflatoxin
- صفحه:31-42
evaluation of oak fruit flour effect on baguettes properties using texture, color, porosity, chemical compositions and sensory properties analysis
- صفحه:61-70
hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
- صفحه:43-60
innovative chitosan-based coating for enhance preservation and sensory quality of rainbow trout (oncorhynchus mykiss) fillets using microencapsulated milk thistle (silybum marianum) extract
- صفحه:71-87
production of natural pigment by dunaliella salina: key factors screening through placket-burman design
- صفحه:1-14
the role of resistance and para-probiotics in nickel biosorption by probiotic lactobacilli
- صفحه:15-29
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