دوره و شماره: دوره: 1 شماره: 4
تعداد مقالات: 6

Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids

صفحه 229 - 240   دوره 1    شماره 4
Abbasi, S. Sheikhshoaei, F.

Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying

صفحه 241 - 254   دوره 1    شماره 4
Kamali, A. Niazmand, R. Sharayei, P. Eynafshar, S.

Cloning of prochymosin gene in lactococcus lactis bacteria

صفحه 273 - 282   دوره 1    شماره 4
Aminlari, L. Eskandari, M.H. Hosseini, A.

Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles

صفحه 255 - 272   دوره 1    شماره 4
Khoshmanzar, M. Ghanbarzadeh, Babak Hamishekar, H. Sowti, M. Rezayi Mokarram, R.

The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower

صفحه 283 - 294   دوره 1    شماره 4
Niazmand, R. Sharayei, P. Shoormij, M. Eynafshar, S.

Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality

صفحه 295 - 306   دوره 1    شماره 4
Shabanpour, B. Rahmanifarah, K, Peighambari, S.Y. Jamshidi, A. Rostamzad, H. Azaribeh, M. Barzegar, L.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس