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Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
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# |
1395 - 05 |
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Evaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase
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1395 - 04 |
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Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice
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# |
1395 - 01 |
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thermal behavior of paraffin-nano-AL
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# |
1395 - 01 |
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Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
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1394 - 12 |
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Physical mechanical and antimicrobial properties of ethylene vinyl alcohol copolymer/chitosan/nano-ZnO (ECNZn) nanocomposite films incorporating glycerol plasticizer
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10.1007/s11694-015-9287-7 |
1394 - 12 |
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Geometry Simplification of Wrinkled Wall Semi-rigid Aluminum Containers in Heat Transfer Simulation
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1394 - 11 |
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Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
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1394 - 10 |
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The Effect of Oxidized Ferulic Acid on Physicochemical Properties of Bitter Vetch (Vicia ervilia) Protein-Based Films
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1394 - 10 |
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Heat transfer simulation and retort program adjustment for thermal processing of wheat based haleem in semi-rigid aluminum container
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1394 - 07 |
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Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
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1394 - 05 |
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Influence of the Electrohydrodynamic Process on the Properties of Dried Button Mushroom Slices A Differential Scanning Calorimetry (DSC) Study
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1394 - 04 |
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Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system
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1393 - 12 |
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The Effect of Bug Damage on Physicochemical Electrophoretic and Quality Factors of Wheat Gluten
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1393 - 10 |
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Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs
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1393 - 09 |
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Design and characterization of astaxanthin-loaded nanostructured lipid carriers
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1393 - 09 |
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Heat and Mass Transfer Modeling during Storage of Part-Baked Sangak Traditional Flat Bread in MAP
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1393 - 06 |
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Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
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1393 - 05 |
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Quality and Microbial Characteristics of Part-baked Sangak Bread Packaged in Modified Atmosphere During Storage
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# |
1393 - 04 |
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EDTA and alpha-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
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# |
1393 - 04 |