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journal of food biosciences and technology
سال:2015 - دوره:5 - شماره:2
A Comparative Study of Biodiesel Production from Beef Bone Marrow
- صفحه:61-66
Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus
- صفحه:19-30
Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii
- صفحه:31-40
Evaluation of B-amylase Activity of Sweet Potato (Ipomoea batatas) Cultivated in Iran
- صفحه:41-48
Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
- صفحه:53-60
Measurement of Morphological Characteristics of Raw Cane Sugar Crystals Using Digital Image Analysis
- صفحه:11-18
Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf
- صفحه:49-52
Optimization of Single Cell Protein Production by Aspergillus niger Using Taguchi Approach
- صفحه:73-79
Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches
- صفحه:1-10
Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran
- صفحه:67-72
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