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Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
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ويژگيهاي رئولوژيكي امولسيونهاي روغن در آب مقاوم به حرارت توليد شده با پايداركننده هاي مختلف
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بهينه سازي توليد ماست غني شده با فيتواسترول به منظور كاهش كلسترول
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Optimization of Phytosterols Dispersion in an Oil/Water Emulsion Using Mixture Design Approach
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Reducing blood cholesterol by a healthy diet
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Effect of line soaking and cooking time on water absorption texture and splitting of red kidney beans
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Lactose crystallization delay in model infant foods made with lactose beta-lactoglobulin and starch
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Modeling of lactose crystallization and color changes in model infant foods
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Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage
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Baby foods Formulations and interactions (A review)
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