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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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Application of ultrasound treatment for improving the physicochemicalfunctional and rheological properties of myofibrillar proteins
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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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اثر روغن هاي گياهي مختلف بر خواص حسي و كيفي كنسرو ماهي تون
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Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
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Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
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Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
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The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage
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Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
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Qualitative improvement of low meat beef burger using Aloe vera
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Solid-State Protein Carbohydrate Interactions and Their Application in the Food Industry
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