>
Fa
|
Ar
|
En
journal of food biosciences and technology
سال:2016 - دوره:6 - شماره:2
chemical identifications of citrus peels essential oils
- صفحه:69-76
determination of polycyclic aromatic hydrocarbons in olive and refined pomace olive oils using hplc/fld
- صفحه:77-85
improvement of fermented cucumber characteristics by starter culture of lactobacillus plantarum, l.bulgaricus and s. thermophiles
- صفحه:31-40
probiotication of tomato and carrot juices for shelf-life enhancement using micro-encapsulation
- صفحه:13-22
the application of neural network method for the prediction of the osmotic factors of crookneck squash
- صفحه:23-30
the effect of adding sweet basil seed powder (ocimumbasilicum l.) on rheological properties and staling of baguette bread
- صفحه:41-46
the effect of different cooking methods on lead and cadmium contents of shrimp and lobster
- صفحه:53-58
the effect of different deheating processes on residual myrosinase activity, antimicrobial properties and total phenolic contents of yellow mustard(sinapisalba)
- صفحه:1-12
the effects of degumming and neutralization on the quality of crude sunflower and soyabean oils
- صفحه:47-52
the effects of iranian gum tragacanth on the foaming properties of egg white proteins in comparison with guar and xanthan gums
- صفحه:59-68
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
