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Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications
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Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
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Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange Juice
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Camel cocktail sausage and its physicochemical and sensory quality
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اثر دما و نوع خشك كن بر خواص فيزيكوشيميايي مالت حاصل از ارقام جو
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Effect of modified oat starch and protein on batter properties and quality of cake
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Effects of treated and untreated bran in dough dynamic rheology
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بررسي اثر فرايند مالتسازي بر ويژگي هاي فيزيكو شيميايي دو رقم جو ( صحرا و دشت)
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بررسي خصوصيات روغن و تركيب دانه در تعدادي از لاين ها و واريته هاي گلرنگ
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Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)
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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
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بررسي فعاليت آنزيمهاي آلفا آميلاز ليپاز و ليپوكسيژناز در گندم وتغيير فعاليت آنها در قبل و بعد از دوره جوانه زني
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SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC
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Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
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Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
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Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
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Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
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