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Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
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Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications
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Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange Juice
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Effect of modified oat starch and protein on batter properties and quality of cake
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Effects of treated and untreated bran in dough dynamic rheology
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Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
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A comparison of the Rheology of four Wheat Flour Doughs via a Damage Function Model
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Effects of succinylation and deamidation on functional properties of oat protein isolate
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Effects of cross-linking and acetylation on oat starch properties
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Antioxidant Activity of Kelussia odoratissima Mozaff. in Model and Food Systems
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Studies on the ffect of oat flour and added fat on
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effect of Oat Flour on Dough rheology texture and Organoleptic Properties of Taftoon bread
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NULL
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Improved line heeat source thermal conductivity probe
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Effect of cooking on the thermal conductivity of whole and ground lean beef Journal of Food science
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stability evaluation of paraffin-nano Al2O3 as a phase change material with high thermal conductivity
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Monitoring of ZnO nanoparticle release from nanocomposite packaging during caviar storage
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Heat and mass transfer modeling of part-baked Sangak bread packaged in modified atmosphere
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Effect of fermentaion on reduction of Metalaxy fungicide residue in pickles
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Numerical Modeling of Heat Transfer during Pasteurization of Caviar
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