دوره و شماره: دوره: 1 شماره: 2
تعداد مقالات: 6

Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts

صفحه 87 - 98   دوره 1    شماره 2
Maghsoudlou, A. Maghsoudlou, Y. Khomeiri, M. Ghorbani, M.

Evaluation of bene hull extraction antioxidant activity by superheated water method

صفحه 75 - 86   دوره 1    شماره 2
Shaddel, R. Haddad-Khodaparast, M. H. Maskooki, A. Azadmard-Damirchi, S. Sharif, A.

Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran

صفحه 99 - 116   دوره 1    شماره 2
Ghobadi Dana, M. Hatef Salmanian, A. Yakhchali, B.

Utilization of maize and chickpea flour for gluten-free bread making

صفحه 117 - 128   دوره 1    شماره 2
Maleki, G. Rostamian, M. Milani, J.

Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20)

صفحه 129 - 138   دوره 1    شماره 2
Mirzaei, H. Ghodsvali, A. Ziaiifar, A. Aidani, E. Bakhshabadi, H. Mohammadi, M.

Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer

صفحه 139 - 152   دوره 1    شماره 2
Abbasi, S. Hamidi, Z. Ghaderi, A.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس