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Quality and Microbial Characteristics of Part-baked Sangak Bread Packaged in Modified Atmosphere During Storage
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Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread
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OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY
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Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
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Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
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Drying of Mushroom Slices Using Hot Air Combined with an Electrohydrodynamic (EHD) Drying System
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Impact of Zataria multiflora essential oil nisin potassium sorbate and LDPE packaging containing Nano-ZnO on shelf life of caviar
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Mass transfer phenomena in Part-baked Sangak bread packaged in modified atmosphere Measurement and Modeling
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Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation Based on Genetic Algorithms
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Mass transfer modeling in Date palm (phenix dactylifera) during hot air convective drying
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Characterization of Thermophysical Properties of Iranian Ultrafiltrated White Cheese Measurement and Modeling
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Convective drying of apple mathematical modeling and determination of some quality parameters
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Two-stage freezing of part baked breads application and optimization
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Examining crust problems of frozen bread
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Effect of high-pressure processing on the mechanical and barrier properties of selected packagings
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Effective moisture diffusivity and water activity of frozen part baked bread
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Extraction of pectin from sunflower heads and studying of its functional properties
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Simulation of coupled heat and mass transfer during freezing of a porous humid matrix
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Thermophysical properties evolution of French partly baked bread during freezing
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Heat and mass transfer in par baked bread during freezing
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