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Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
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بهينه سازي توليد نكتار پرتقال كم كالري با استفاده از استويوزيد و ارزيابي خواص فيزيكوشيميايي آن در طي انبارداري
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Microencapsulation of Ubiquinone Using Complex Coacervation for Functional Yoghurt
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بهينه سازي هيدروليز آنزيمي آب پنير و كاهش ميزان اسيدآمينه فنيل آلانين با استفاده از فيلتراسيون غشايي
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تاثير اسانس پونه كوهي بر ويژگيهاي فيلم خوراكي هيدروكسي پروپيل متيل سلولز
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Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread
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Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution
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Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction
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Nanoporous cellulose nanocomposite foams as high insulated food packaging materials
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Production and characterization of low-calorie orange nectar containing stevioside
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beta- lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes Preparation and Emulsion Stabilization
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خواص فيلم ميكروكامپوزيت زئين حاوي مونت موريلونيت اصلاح شده
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Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread
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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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Effect of modified whey protein concentrate on physical properties and stability of whipped cream
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