دوره و شماره: دوره: 3 شماره: 4
تعداد مقالات: 7

The effect of active packaging on quantity, quality properties and shelf life of button mushroom

صفحه 347 - 360   دوره 3    شماره 4
Mosharaf, Laleh Karimi, Nayereh Ghazvini, Hamid Reza

The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel

صفحه 361 - 374   دوره 3    شماره 4
Khomeiri, Morteza Ziaiifar, Aman Mohammad Sabaghi, Moslem Maghsoudlou, Yahya

Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate

صفحه 375 - 388   دوره 3    شماره 4
Mirarab Razi, Saeed Mohebbi, Mohebbat Haddad Khodaparast, Mohammad Hosein Koocheki, Arash

Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time

صفحه 307 - 316   دوره 3    شماره 4
Elahi, Mohammad Mohebbi, Mohebbat Ghaitaranpour, Arash Najaf Najafi, Masoud

Application of voice processing and artificial neural network in the separation of hazelnuts, based on size

صفحه 297 - 306   دوره 3    شماره 4
Akbarian Meymand, Mohammad Javad Vatankhah, Mehdi Mahmoudi, Ehsan Jafari, Seid Mahdi Rahmanian Jahromi, Neda

Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum

صفحه 317 - 330   دوره 3    شماره 4
Kasaei, Mohamadreza Esmaili, Sara Milani, Jafar

A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion

صفحه 331 - 346   دوره 3    شماره 4
Tabatabaee, Farideh Mortazavi, Ali Kadkhodaee, Rassoul Mohammadzadeh, Jalal Koocheki, Arash
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس