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فناوری های جدید در صنعت غذا
سال:2024 - دوره:11 - شماره:3
characterization of functional white chocolate enriched by mango peel and tagatose: a practical investigation
- صفحه:276-294
effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder
- صفحه:197-211
evaluating the criteria for flour quality based on fuzzy dematel
- صفحه:249-275
improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates
- صفحه:226-248
microwave pretreatment of sprouted mung beans before hot-air and infrared drying process
- صفحه:182-196
use of microwave for change in rheological properties of balangu seed mucilage
- صفحه:212-225
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