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food technology research journal
سال:2023 - دوره:2 - شماره:1
antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro
- صفحه:11-25
effect of adding veggies powdered on physico-chemical and sensory properties of cookies
- صفحه:50-63
evaluation of granola bars quality fortified with sweet sorghum jaggery
- صفحه:26-39
experimental evaluation of the effectiveness of orange peel/ chitosan nanoparticles
- صفحه:40-49
utilization of food industry by-products in producing high added value foods: a review
- صفحه:1-10
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