دوره و شماره: دوره: 5 شماره: 1
تعداد مقالات: 8

Optimization of Sponge Cake Formulation Containing Okara

صفحه 1 - 14   دوره 5    شماره 1
Mortazavi Nejad, Saba Abbasi, Hajar Jahadi, Mahshid

Determining the area of sugar beet using digital image processing method and its correlation with the technological factors

صفحه 15 - 26   دوره 5    شماره 1
Ansari, Keivan Bahrami, Mohammad Erfan Bahadorbaigy, Ahmad Honarvar, Masoud

Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat

صفحه 27 - 38   دوره 5    شماره 1
Shokrpour Roodbari, Reihaneh Motamedzadegan, Ali Hosseiniparvar, Seyed Hashem Ovissipour, Mahmoodreza

Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)

صفحه 39 - 54   دوره 5    شماره 1
Ahmadian-Kouchaksaraie, Zahra Najaf Najafi, Masoud Niazmand, Razieh

Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method

صفحه 87 - 104   دوره 5    شماره 1
Eshtavad, Rahmatollah Kalantari, Davood Hashemi, SeyedJafar Pirdashti, Hematollah

Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast

صفحه 73 - 86   دوره 5    شماره 1
Mohammadzadeh, Jalal Kadkhodaee, Rassoul Mortazavi, Ali Tabatabaee, Farideh Koocheki, Arash

Investigation of Emulsifying Properties of OSA Modified Persian Gum

صفحه 55 - 72   دوره 5    شماره 1
Mohammadi, Somayeh Abbasi, Soleiman

Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils

صفحه 105 - 118   دوره 5    شماره 1
Ghassemi, Armin Eskandari, Mohammad Hadi Niakosari, Mehrdad Golmakani, Mohammad-Taghi
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس