دوره و شماره: دوره: 5 شماره: 4
تعداد مقالات: 8

Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks

صفحه 325 - 336   دوره 5    شماره 4
Hosseinnejad, Mahmod Jafari, Seid Mahdi Ganje, Mohammad

Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel

صفحه 337 - 346   دوره 5    شماره 4
Khoshnevis, Negar Hakimzadeh, Vahid Abedi, Mohammad Reza

Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene

صفحه 347 - 358   دوره 5    شماره 4
Karami, Shima Bagheri, Khadije Jafarian, Vahab

Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak

صفحه 359 - 368   دوره 5    شماره 4
Farrokh, Seyedeh-Asal Baghaei, Homa

The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

صفحه 369 - 382   دوره 5    شماره 4
Ghods Rohani, Mohsen Mahrooghi, Mostafa Rashidi, Hassan

Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat

صفحه 383 - 394   دوره 5    شماره 4
Kadivar, Mahdi Talebi, Majid Kiumarsi, Maryam Zareie, Reza

Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread

صفحه 395 - 404   دوره 5    شماره 4
Hejrani, Toktam Ghiafeh Davoodi, Mehdi Fatemian, Hamed Sheikholeslami, Zahra Karimi, Mahdi

The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten

صفحه 405 - 416   دوره 5    شماره 4
Heshmati, Vajiheh Kasaei, Mohamadreza
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس