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Effect of freezing under electrostatic field on selected properties of an agar gel
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Frozen Sangak Dough and Bread Properties Impact of Pre-fermentation and Freezing Rate
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اثر دما و سرعت انجماد بر كيفيت و مورفولوژي كريستالهاي يخ در گوشت گوسفند
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Review on the control of ice nucleation by ultrasound waves electric and magnetic fields
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The principles of high voltage electric field and its application in food processing A review
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Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
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Effect of freezing under electrostatic field on the quality of lamb meat
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بهينه سازي شرايط رنگبري ملانوئيدين ها با پودر كربن فعال و تعيين توزيع وزن مولكولي آن-ها با استفاده از كروماتوگرافي ژل تراوايي
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Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
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Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
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Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis
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Optimization of Fenton Oxidation Process for the Degradation of Color Precursors in Raw Sugar Beet Juice
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تاثير آنزيم بري، پيش خشك كردن و شرايط سرخ كردن بر روي خصوصيات كيفي خلال سيب زميني سرخ شده
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بررسي ويژگي هاي كدوي خشك شده در طي فرآيند باز جذب آب در دماها و نسبت هاي مختلف ماده خشك به آب
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سينتيك توليد و خروج قند هاي احيا كننده و تغيير رنگ خلال سيب زميني طي آنزيم بري در آب داغ
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