The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
1
14
https://fppj.gau.ac.ir/article_852_7e4908e952115eae299c27a9df9262cc.pdf
The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
15
26
https://fppj.gau.ac.ir/article_853_4f254f7485f69f389c5c059abe1a907b.pdf
Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
27
40
https://fppj.gau.ac.ir/article_854_d0a6e972aceafe5ab4b21074a8e601f1.pdf
Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
41
54
https://fppj.gau.ac.ir/article_855_743e7f0a276cd6f6c46085d1e624579e.pdf
Modeling the effect of temperature on honey viscosity
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
55
68
https://fppj.gau.ac.ir/article_856_96df57e9e9a4834f38bee32587e169cb.pdf
Production of canola protein concentrate: III- hydrolyzing selected processed products of canola meal (Brasscia napus) using different inclusion levels of phytase and washing with ammoniated methanol
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
69
90
https://fppj.gau.ac.ir/article_857_4c41485b4ab77c89a7ec2311ef55a2cf.pdf
Effect of ultrasound pretreatment on water absorption characteristic of pea during steeping process
text
article
2012
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
2
v.
1
no.
2012
91
106
https://fppj.gau.ac.ir/article_858_36db24fa9905b5dd68bb970de1224143.pdf