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journal of food biosciences and technology
سال:2015 - دوره:5 - شماره:1
Chemical Components and Antibacterial Activities of Essential Oils Obtained from Iranian Local Lavandula officinalis and Thymus vulgaris against Pathogenic Bacteria Isolated from Human
- صفحه:31-36
Evaluation of Physicochemical Properties of Nettle Leaf Oil
- صفحه:77-86
Evaluation of Probiotic Yoghurt Produced byLactobacillus paracasei ssp. tolerans
- صفحه:37-44
Evaluation of the Antioxidant Potential of Fennel Seed Extract as Compared to the Synthetic Antioxidants in Margarine under Accelerated Storage Condition
- صفحه:63-68
Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
- صفحه:45-62
Preliminary Studies on Antioxidative Potentials of Extracts of Defatted Locust Bean Condiment
- صفحه:23-30
The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten
- صفحه:13-22
The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin
- صفحه:1-12
The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil
- صفحه:87-92
The Effect of Modified Starch Based Fat Replacer on Milk Properties
- صفحه:69-76
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