|
خواص فيلم ميكروكامپوزيت زئين حاوي مونت موريلونيت اصلاح شده
|
# |
|
|
بررسي امكان توليد كيك فنجاني كم كالري حاوي موسيلاژ بزرك به عنوان جايگزين چربي
|
# |
|
|
Heat and Mass Transfer Modeling during Storage of Part-Baked Sangak Traditional Flat Bread in MAP
|
# |
|
|
اثر زانتان، مونو و دي گليسيريد و رقم برنج بر ويژگي هاي فيزيكي و حسي كنسرو آن در طي نگهداري
|
# |
|
|
Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
|
# |
|
|
Quality and Microbial Characteristics of Part-baked Sangak Bread Packaged in Modified Atmosphere During Storage
|
# |
|
|
EDTA and alpha-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
|
# |
|
|
بررسي ويژگي هاي كيفي و ميكروبي نان سنگك نيم پخته بسته بندي شده تحت اتمسفر اصلاح شده طي دوره نگهداري
|
# |
|
|
OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY
|
# |
|
|
Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
|
# |
|
|
Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
|
# |
|
|
Magnetite Nanoparticles Immobilized Pectinase Preparation Characterization and Application for the Fruit Juices Clarification
|
# |
|
|
Drying of Mushroom Slices Using Hot Air Combined with an Electrohydrodynamic (EHD) Drying System
|
# |
|