|
Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice
|
# |
|
|
Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
|
# |
|
|
Physical mechanical and antimicrobial properties of ethylene vinyl alcohol copolymer/chitosan/nano-ZnO (ECNZn) nanocomposite films incorporating glycerol plasticizer
|
10.1007/s11694-015-9287-7 |
|
|
Geometry Simplification of Wrinkled Wall Semi-rigid Aluminum Containers in Heat Transfer Simulation
|
# |
|
|
NULL
|
# |
|
|
The Effect of Oxidized Ferulic Acid on Physicochemical Properties of Bitter Vetch (Vicia ervilia) Protein-Based Films
|
# |
|
|
Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
|
# |
|
|
شناسايي كمي و كيفي آنتوسيانين ها در عصاره پوست انار
|
# |
|
|
خواص مكانيكي، ممانعتي و حرارتي فيلم هاي نانوكامپوزيت زئين حاوي مونت موريلونيت
|
# |
|
|
تهيه و تعيين برخي خصوصيات فيزيكوشيميايي فيلم زيست تخريب پذير پروتئيني از دانه گاودانه Vicia ervilia)
|
# |
|
|
NULL
|
# |
|
|
Heat transfer simulation and retort program adjustment for thermal processing of wheat based haleem in semi-rigid aluminum container
|
# |
|
|
توليد و ارزيابي خواص رئولوژيكي و حسي نان تافتون حاوي دانه روغني بزرك
|
# |
|
|
Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
|
# |
|
|
Influence of the Electrohydrodynamic Process on the Properties of Dried Button Mushroom Slices A Differential Scanning Calorimetry (DSC) Study
|
# |
|
|
Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system
|
# |
|
|
The Effect of Bug Damage on Physicochemical Electrophoretic and Quality Factors of Wheat Gluten
|
# |
|
|
Design and characterization of astaxanthin-loaded nanostructured lipid carriers
|
# |
|
|
Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs
|
# |
|