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Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications
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1389 - 03
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Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
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1389 - 03
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Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange Juice
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1389 - 01
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Camel cocktail sausage and its physicochemical and sensory quality
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1388 - 12
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Effect of modified oat starch and protein on batter properties and quality of cake
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1388 - 08
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Effects of treated and untreated bran in dough dynamic rheology
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1388 - 05
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Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)
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1388 - 03
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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
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1388 - 02
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SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC
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1388 - 01
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Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
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1387 - 12
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Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
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1387 - 12
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Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
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1387 - 11
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Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
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1387 - 09
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Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough
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1387 - 04
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Conjugated Linoleic acid(CLA) production and lipase catalyzed interesterification of purified CLA with canola oil
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1387 - 03
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Towards tooth friendly soft drinks
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1387 - 01
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Effects of cross-linking and acetylation on oat starch properties
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1387 - 01
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Effects of succinylation and deamidation on functional properties of oat protein isolate
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1387 - 01
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Comparison of Fresh Beef and Camel Meat Proteolysis During Cold storage
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1387 - 01
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Improvement of Functional properties of glutens extracted from two Iranian wheat varieties (sardari and mahdavi) employing chemical and enzymatic modification
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1386 - 01
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