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بررسي امكان توليد كيك فنجاني كم كالري حاوي موسيلاژ بزرك به عنوان جايگزين چربي
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خواص فيلم ميكروكامپوزيت زئين حاوي مونت موريلونيت اصلاح شده
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اثر زانتان، مونو و دي گليسيريد و رقم برنج بر ويژگي هاي فيزيكي و حسي كنسرو آن در طي نگهداري
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Heat and Mass Transfer Modeling during Storage of Part-Baked Sangak Traditional Flat Bread in MAP
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Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
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EDTA and alpha-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
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Quality and Microbial Characteristics of Part-baked Sangak Bread Packaged in Modified Atmosphere During Storage
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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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بررسي ويژگي هاي كيفي و ميكروبي نان سنگك نيم پخته بسته بندي شده تحت اتمسفر اصلاح شده طي دوره نگهداري
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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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Magnetite Nanoparticles Immobilized Pectinase Preparation Characterization and Application for the Fruit Juices Clarification
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