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4501 Effects of different levels of molasses on improving sourdough performance in pan bread Article
4502 Review of the reduction approaches of Acrylamide in the bakery and fried potato productes Article
4503 An overview of approaches for improving the thermal stability of milk whey protein in sterilized high protein dairy beverage Article
4504 Changes in different properties of plant proteins via microbial fermentation: A review study Article
4505 Overview of the application of electrical conductivity measurement in food technology Article
4506 The effect of phosphorylated and acetylated modified corn starch and agar hydrocolloids on reducing syneresis in set skim milk yoghurt. Article
4507 اصول تکثیر و پرورش آبزیان Course
4508 بوم شناسی آب های جاری Course
4509 لیمنولوژی تکمیلی Course
4510 لیمنولوژی Course
4511 جانورشناسی عمومی Course
4512 EVALUATING FISH COMMUNITY COMPOSITION IN A SEMIARID AQUATIC SYSTEM, A MODEL-BASED APPROACH Article
4513 THE STRUCTURE OF FISH AND MACROINVERTEBRATE COMMUNITIES IN THE KARUN RIVER SYSTEM, IRAN Article
4514 تاثیر دوره گرسنگی و غذادهی مجدد بر عملکرد رشد و پلاسمای خون ماهی قزلآلای )Oncorhynchus mykiss( رنگینکمان Article
4515 بررسی زیستبوم دریاچه سد زایندهرود Article
4516 Environmental impact assessment and conservation planning of a Middle-Eastern River basin using a fish-based tolerance index Article
4517 Revised Iranian Water Quality Index (RIWQI): a tool for the assessment and management of water quality in Iran Article
4518 Fish Species Composition, Distribution and Community Structure in Relation to Environmental Variation in a Semi-Arid Mountainous River Basin, Iran Article
4519 Climate change reshapes freshwater fish distributions in a semi-arid basin of the middle East Article
4520 KARUN RIVER FISH FAUNA ELEMENTS Article