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SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC
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Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
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Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
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Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
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Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
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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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Conjugated Linoleic acid(CLA) production and lipase catalyzed interesterification of purified CLA with canola oil
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Towards tooth friendly soft drinks
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Effects of cross-linking and acetylation on oat starch properties
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Effects of succinylation and deamidation on functional properties of oat protein isolate
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Comparison of Fresh Beef and Camel Meat Proteolysis During Cold storage
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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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Antioxidant Activity of Kelussia odoratissima Mozaff. in Model and Food Systems
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Preparation and characterization of Proteinous Film from Lentil (Lens culinaris)
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Evaluation of Phenolic Content and Antioxidant Activity of Iranian Caraway in Compare to Clove and BHT Using Model Systems and vegetable oil
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افزودن تركيبات احيا كننده، ويتامين C و اسيد سيتريك حين مشروط نمودن گندم و اثر آنها بر ويژگيهاي كيفي خمير حاصل از آرد آن
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