دوره و شماره: دوره: 8 شماره: 2
تعداد مقالات: 6

Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

صفحه 17 - 26   دوره 8    شماره 2
Salehi, Fakhreddin Vejdanivahid, Sepideh

Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties

صفحه 11 - 16   دوره 8    شماره 2
Izadi, Sajad Shraei Ardakani, Ali Ahmadi, Amin

Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves

صفحه 1 - 10   دوره 8    شماره 2
Batubenga, Roger Asamboa, Lionel Shotsha Makengo, Gisèle Kafuti Luhahi, Fatuma L. Bongo, Gédéon Ngiala Bosawu, Nathalie Wangi Dibaluka, Simon Mpulusu

Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0

صفحه 27 - 37   دوره 8    شماره 2
Ramezani, Fereshteh Razzaghi, Tahere

Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

صفحه 43 - 50   دوره 8    شماره 2
Mohafez, Sana Nouri, Marjan

Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time

صفحه 38 - 42   دوره 8    شماره 2
Moshtaghi, Hamdollah Yasini Ardakani, Seyed Ali Sahraei Ardakani, Ali Kiani, Hossein
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس