دوره و شماره: دوره: 5 شماره: 3
تعداد مقالات: 8

The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

صفحه 265 - 278   دوره 5    شماره 3
Khoshakhlagh, Khadije Mohebbi, Mohebbat Khalilian Movahhed, Mohammad

Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology

صفحه 235 - 248   دوره 5    شماره 3
Rostamabadi, Hadis Hojjati, Mohammad Jooyandeh, Hossein

The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread

صفحه 221 - 234   دوره 5    شماره 3
Ahmadi Gavlighi, Hassan Azizi, Mohammad Hossein Ebrahimian, Mansureh

Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit)

صفحه 249 - 264   دوره 5    شماره 3
Heydari, Fatemeh Varidi, Mehdi Shokrolahi Yancheshmeh, Behdad

Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology

صفحه 279 - 290   دوره 5    شماره 3
Naghavi, Enayat-Allah Rigi, Sadegh Bagherzadeh, Samira

Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM)

صفحه 291 - 302   دوره 5    شماره 3
Zamani, Hosein Shahidi Noghabi, Mostafa Mamourian, Mojtaba

Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks

صفحه 303 - 314   دوره 5    شماره 3
Lashgari, Majid Mohammadigol, Reza

Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro

صفحه 315 - 324   دوره 5    شماره 3
Foroughi, Marjan Sarabi Jamab, Mahbobeh Keramat, Javad Najaf Najafi, Masoud
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس