|
Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
|
# |
|
Journal |
|
Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications
|
# |
|
Journal |
|
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange Juice
|
# |
|
Journal |
|
Camel cocktail sausage and its physicochemical and sensory quality
|
# |
|
Journal |
|
Effect of modified oat starch and protein on batter properties and quality of cake
|
# |
|
Journal |
|
Effects of treated and untreated bran in dough dynamic rheology
|
# |
|
Journal |
|
Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)
|
# |
|
Journal |
|
The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
|
# |
|
Journal |
|
SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC
|
# |
|
Journal |
|
Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
|
# |
|
Journal |
|
Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
|
# |
|
Journal |
|
Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
|
# |
|
Journal |
|
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
|
# |
|
Journal |
|
Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough
|
# |
|
Journal |
|
Conjugated Linoleic acid(CLA) production and lipase catalyzed interesterification of purified CLA with canola oil
|
# |
|
Journal |
|
Comparison of Fresh Beef and Camel Meat Proteolysis During Cold storage
|
# |
|
Journal |
|
Towards tooth friendly soft drinks
|
# |
|
Journal |
|
Effects of succinylation and deamidation on functional properties of oat protein isolate
|
# |
|
Journal |
|
Effects of cross-linking and acetylation on oat starch properties
|
# |
|
Journal |
|
Improvement of Functional properties of glutens extracted from two Iranian wheat varieties (sardari and mahdavi) employing chemical and enzymatic modification
|
# |
|
Journal |