food and health سال:2021 - دوره:4

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food and health
سال:2021 - دوره:4 - شماره:4

An evaluation of stress impacts on survival of probiotic bacteria in yogurt - صفحه:1-6 Characterization of yogurt prepared with kombucha starter culture as inoculum - صفحه:21-27 Effect of foliar application of iron, potassium and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) - صفحه:13-20 Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds - صفحه:28-34 The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut - صفحه:7-12 The relationship between anthropometric indices and constipation in Parkinson’s patients - صفحه:35-38