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Review of the reduction approaches of Acrylamide in the bakery and fried potato productes
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https://civilica.com/doc/2140303 |
2024 - 10 |
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Changes in different properties of plant proteins via microbial fermentation: A review study
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https://civilica.com/doc/2590942 |
2025 - 10 |
سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت |
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Overview of the application of electrical conductivity measurement in food technology
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https://civilica.com/doc/2590744 |
2025 - 10 |
سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت |
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The effect of phosphorylated and acetylated modified corn starch and agar hydrocolloids on reducing syneresis in set skim milk yoghurt.
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https://civilica.com/doc/2590944 |
2025 - 10 |
سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت |
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Effects of different levels of molasses on improving sourdough performance in pan bread
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https://civilica.com/doc/2140266 |
2024 - 10 |
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An overview of approaches for improving the thermal stability of milk whey protein in sterilized high protein dairy beverage
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https://civilica.com/doc/2140290 |
2024 - 10 |
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