دوره و شماره: دوره: 6 شماره: 3
تعداد مقالات: 5

Optimization of Vinegar Production from Nipa (Nypa fruticans Wurmb.) Sap Using Surface Culture Fermentation Process

صفحه 193 - 200   دوره 6    شماره 3
Supachai Nitipan Pramuan Saithong Jirawut Permpool

Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology

صفحه 151 - 164   دوره 6    شماره 3
Leila Mirmoghtadaie Seyede Marzieh Hosseini Seyyed Ali Yasini Mohammad Hossein Azizi Neda Mollakhalili Meybodi Amir Mohammad Mortazavian Somayeh Mousavi Nodoushan

Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

صفحه 165 - 172   دوره 6    شماره 3
Federica Nigro Dana Salameh Marianna Gallo Francesca Passannanti Paola Schiattarella Andrea Budelli Roberto Nigro

Assessment of Phenolic Contents and Antioxidant and Antibacterial Activities of Extracts from Four Varieties of Iranian Date Palm (Phoenix dactylifera L.) Seeds

صفحه 173 - 184   دوره 6    شماره 3
Ramin Radfar Mehdi Farhoodi Ismail Ghasemi Hedayat Hosseini Amin Mousavi Khaneghah Farzaneh Shahraz

Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5

صفحه 185 - 192   دوره 6    شماره 3
Zohreh Didar
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس