food technology research journal سال:2023 - دوره:2

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food technology research journal
سال:2023 - دوره:2 - شماره:3

assessment of plate heat exchanger optimization in soybean milk processing - صفحه:15-22 assessment of quality attributes and storage stability of probiotic yoghurt enriched with celery (apium graveolens l.) and dill (anethum graveolens l.) - صفحه:86-100 comparative study between different drying methods using thin-layers of mango slices (mangifera indica l.) - صفحه:101-110 effect of bioactive compounds of sting nettle (urtica diocia l.) leaves on shelf life of the salty biscuits - صفحه:73-85 evaluation of productivity, physico-chemical and technological characteristics of some new egyptian wheat varieties - صفحه:158-177 evaluation of spent mushroom substrate extracts to enhance rice yield and rice grain quality - صفحه:178-190 influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats - صفحه:37-54 preparation and evaluation of high nutrition value crackers enriched with some leafy vegetables - صفحه:111-122 preparing gluten-free cookies for children from quinoa and papaya powder - صفحه:135-144 production and evaluation of natural sweeteners and packaging materials on peach compote's shelf life - صفحه:145-157 production and quality evaluation of cupcakes enriched with prebiotics - صفحه:55-67 proso millet and phalaris as alternatives for wheat flour in preparing balady bread - صفحه:1-14 using activated and nano silica as adsorbent materials for filtration of industrial wastewater - صفحه:68-72 utilization of flaxseed oil as releasing for some natural pigments and antioxidants - صفحه:23-36 utilization of germinated pumpkin seed flour and steamed broken rice for preparation infant formula - صفحه:123-134