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food technology research journal
سال:2023 - دوره:2 - شماره:2
composition and functional properties of ice cream made from two barley varieties
- صفحه:64-74
evaluation of some bakery products enriched with purslane
- صفحه:98-109
mathematical modeling of drying food waste in cabinet dryer with conventional tray
- صفحه:75-81
preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses
- صفحه:110-127
preparation of edible coating from cassava starch and rosemary essential oil and its effect on shelf life and quality of muffin
- صفحه:82-97
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