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journal of food biosciences and technology
سال:2014 - دوره:4 - شماره:2
Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil
- صفحه:57-66
Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
- صفحه:45-56
Evaluation of Mutagenic Potentials of Some Food Additives by Ames Test
- صفحه:73-81
Evaluation of Solvent Extraction Efficiency –Chemical Analysis of the Oil Extracted from Apple Seeds
- صفحه:27-32
Investigating the Changes in B-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
- صفحه:15-20
Production of a New Drink by Using Date Syrup and Milk
- صفحه:67-73
Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens
- صفحه:1-14
Statistical Modelling of a Preliminary Process for Depolymerisation of Cassava Non-starch Carbohydrate Using Organic Acids and Salt
- صفحه:21-26
The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils
- صفحه:41-44
The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt
- صفحه:33-40
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