|
Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread
|
# |
1393 - 04 |
|
Quality and Microbial Characteristics of Part-baked Sangak Bread Packaged in Modified Atmosphere During Storage
|
# |
1393 - 04 |
|
OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY
|
# |
1393 - 03 |
|
Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
|
# |
1393 - 02 |
|
Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
|
# |
1393 - 02 |
|
Drying of Mushroom Slices Using Hot Air Combined with an Electrohydrodynamic (EHD) Drying System
|
# |
1392 - 12 |
|
Impact of Zataria multiflora essential oil nisin potassium sorbate and LDPE packaging containing Nano-ZnO on shelf life of caviar
|
# |
1392 - 02 |
|
Mass transfer phenomena in Part-baked Sangak bread packaged in modified atmosphere Measurement and Modeling
|
# |
1391 - 10 |
|
Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation Based on Genetic Algorithms
|
# |
1390 - 01 |
|
Mass transfer modeling in Date palm (phenix dactylifera) during hot air convective drying
|
# |
1390 - 01 |
|
Characterization of Thermophysical Properties of Iranian Ultrafiltrated White Cheese Measurement and Modeling
|
# |
1389 - 01 |
|
Convective drying of apple mathematical modeling and determination of some quality parameters
|
# |
1388 - 01 |
|
Two-stage freezing of part baked breads application and optimization
|
# |
1386 - 07 |
|
Examining crust problems of frozen bread
|
# |
1385 - 05 |
|
Effect of high-pressure processing on the mechanical and barrier properties of selected packagings
|
# |
1385 - 05 |
|
Effective moisture diffusivity and water activity of frozen part baked bread
|
# |
1384 - 10 |
|
Extraction of pectin from sunflower heads and studying of its functional properties
|
# |
1384 - 01 |
|
Simulation of coupled heat and mass transfer during freezing of a porous humid matrix
|
# |
1383 - 06 |
|
Thermophysical properties evolution of French partly baked bread during freezing
|
# |
1383 - 05 |
|
Heat and mass transfer in par baked bread during freezing
|
# |
1383 - 03 |