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بررسي اثر سرعت سرد كردن و غلظت ارگانوژلاتور بر ويژگي هاي بافتي اولئوژل روغن كنجد و مقايسه آن با چربي حيواني
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Designing an active phase change material package for thermal and qualitative protection of meat
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توليد و ارزيابي سوسيس فرانكفورتر كم چرب با استفاده از ژل امولسيوني بر پايه اينولين و روغن سبوس برنج
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بررسي خصوصيات اولئوژل توليدي به روش غير حرارتي با استفاده از زيست پليمرهاي ژلاتين و زانتان و غني سازي آن با ويتامين D
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Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera
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Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
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Effects of edible coating containing nano-emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage
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Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum
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بررسي ويژگيهاي فيزيكوشيميايي ناگت مرغ توليد شده با آرد دانه تاج خروس
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Gluten-free products in celiac disease: Nutritional and technological challenges and solutions
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Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage
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Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
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Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage
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Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties
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10.1016/j.lwt.2018.02.001 |
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Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus Lumborum Muscle
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Investigation of stability consistency and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation
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10.1016/j.ultsonch.2017.12.029 |
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Application of ultrasound treatment for improving the physicochemicalfunctional and rheological properties of myofibrillar proteins
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