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Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
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10.1080/19440049.2017.1378444 |
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Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH ionic strength heat treatment simulated gastric juice and freezethawing
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10.1007/s13197-017-2749-7 |
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اثر جوانه زني بر ميزان تركيبات شيميايي، خواص تغذيه اي و فعاليت ضد اكسندگي بذر ماش
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ارزيابي آلودگي ميوه ها و سبزي ها به ميكروارگانيزم هاي بيماريزا و توليدكننده سم در ايران
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Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication Optimization and Microstructure Analysis
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10.1111/jfpe.12336 |
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Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
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ريز پوشاني پروبيوتيك ها با روش امولسيون در توليد نان پروبيوتيك
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Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends
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10.2174/1573401312666160909162441 |
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Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
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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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Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
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Evaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase
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توليد فيلم بيونانو كامپوزيتي از ايزوله پروتئيني گاودانه و نانو ذرات اكسيد روي و بررسي خصوصيات عملكردي و موثر بر نگهداري مواد غذايي آن
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بررسي فرآيند اسمزي موز با استفاده از لاكتات كلسيم و بهينه سازي آن با استفاده از الگوريتم ژنتيك
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تاثير تيمارهاي تخمير، هيدراتاسيون سرد و هيدراتاسيون گرم بر كاهش اسيدفيتيك چهار نوع سبوس
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thermal behavior of paraffin-nano-AL
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