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فناوری های جدید در صنعت غذا
سال:2023 - دوره:11 - شماره:1
a green aqueous extraction of peanut oil using microwave and demulsifier
- صفحه:25-33
analyzing the chemical composition and quality attributes of cocoa butter from different producers: a comparative study
- صفحه:35-45
evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters
- صفحه:47-59
evaluation of physicochemical properties of lactobacillus acidophilus atcc 4356 cells encapsulated with sodium alginate and balangu (lallemantia royleana) seed mucilage
- صفحه:11-24
impact of ultrasound intensity and duration on the rheological behaviour of sodium alginate solution
- صفحه:1-10
prediction of mass transfer during osmotic dehydration of black fig fruits (ficus carica) in ternary systems: comparison of response surface methodology and artificial neural network
- صفحه:61-75
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