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علوم و صنایع غذایی ایران
سال:2022 - دوره:19 - شماره:129
investigation on warming capacity of zeolite 3a and water reaction in self-heating cylinder to warm up beverages
- صفحه:13-22
optimization of foaming parameters and evaluation foam-mat drying of white button mushroom (agaricus bisporus) using response surface mythology
- صفحه:41-54
optimization of gelatin-persian gum-based edible film
- صفحه:1-12
optimization of permeate-based orange beverage foam production by response surface methodology
- صفحه:55-65
physical and nutritional properties of iraqi dayri dates
- صفحه:67-76
production of glucose syrup through enzymatic hydrolysis of flint and floury corn flour mixtures and evaluating its properties as cost-effective syrup
- صفحه:23-39
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