A
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Aalami, Mehran
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Aalami, Mehran
Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2022, Pages 115-131]
-
Aarabi, Azam
An investigation on the effect of cold press and soxhlet methods of extracting Iranian black seed oil on physicochemical and antioxidant properties [Volume 13, Issue 1, 2021, Pages 89-101]
-
Abbasi, Habib
Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
-
Abbasi, Hajar
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
-
Abedi, Elahe
Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
-
Abedi, Elahe
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2022, Pages 77-90]
-
Aghajanzadeh Suraki, Sara
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Ajorlou, Sara
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
Akhavan Mahdavi, Sahar
Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2022, Pages 115-131]
-
Alishahi, Alireza
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Amiri Aghdaei, Sayed Soheil
Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2022, Pages 147-157]
-
Ansari, Sara
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]
-
Asadiamirabadi, Alireza
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
-
Asghari Ghajari, Mohsen
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Ataei, Parisa
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2022, Pages 17-36]
-
Azadmard-Damirchi, Sadif
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
B
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Baghaei, Homa
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Baghaie, Homa
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
-
Bagheri Kia, Hanieh
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2022, Pages 43-55]
-
Bahmaei, Manochehr
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
Barzegar Ghasemi, Mohammad
Characterization of physico-mechanical, chemical and antioxidant properties of chitosan based film incorporated with PGHE nanoliposome [Volume 13, Issue 1, 2021, Pages 71-87]
-
Bassiri, Ali Reza
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2022, Pages 43-55]
-
Beiraghi-Toosi, Shahram
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Bolandi, Marzieh
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
D
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Derakhshideh, Mahsa
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
E
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EBRAHIMI, MARYAM
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
-
Elhami Rad, Amir Hossein
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
-
Emadzadeh, Bahare
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Emadzadeh, Bahareh
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
-
Eskandari, Mohammad hadi
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
F
-
Feizi, Javad
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
G
-
Gharachorloo, Maryam
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
-
Ghavami, Mehrdad
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
-
Ghorbani, Mohammad
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Ghorbani, Mohammad
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
-
Ghorbani, Mohammad
Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
-
Gilani, Abdol ali
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
-
Goli, Mohammad
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Goli-Movahhed, Qulamali
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Golmakani, Mohammad taghi
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
H
-
Habibpour, Parisa
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]
-
Hadad Khodaparast, Mohamad Hosein
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
-
Haddad Khodaparast, Mohammad Hossein
Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
-
Haj Najjary, Hasan
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
-
Hamdami, Naser
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Hemmati, Haleh
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
-
Hoseini, Seyed Ebrahim
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
-
Hosseini, Seyyed Sajjad
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
I
-
Iraji, Aida
Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
J
-
Jafari, Seid Mahdi
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Jafari, Seyed Mahdi
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Jafari, Seyed Mahdi
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
-
Jafarian, Sara
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
-
Jafarpour, Dornoush
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2022, Pages 17-36]
-
Jamalifard, Raziyeh
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Jebelli Javan, Ashkan
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
K
-
Kafili, Tiva
Characterization of physico-mechanical, chemical and antioxidant properties of chitosan based film incorporated with PGHE nanoliposome [Volume 13, Issue 1, 2021, Pages 71-87]
-
Karimi, Safoora
Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
-
Kashaninejad, Mahdi
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Kashaninejad, Mahdi
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Kashaninejad, Mahdi
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
-
Kashani nejad, Mahdi
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Kazemeini, Hamidreza
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
-
Khomeiri, Morteza
Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
-
Kiyaie far, Sepideh
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
L
-
Layeghiniya, Narges
Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
M
-
Maghsoudlou, Yahya
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Maghsoudlou, Yahya
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Maghsoudlou, Yahya
Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2022, Pages 115-131]
-
Makhani, Arezu
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
-
Manafi Dizajyekan, Mahnaz
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
-
Mazaheri Tehrani, Mostafa
Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
-
Mirabzadeh ardekani, Mehran
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Mirhaj, ّFatemeh
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
-
Mirzaei, Habiballah
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Mirzaei, Habibollah
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Mohajeri, Seyed Ahmad
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
-
Mohajer Khorasani, Sima
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Mohammadi, Solayman
Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
-
Moradi, Zynab
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
-
Mostaghim, Toktam
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
N
-
Naeiji, Bahareh
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
-
Nateghi, Leila
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Niakosari, Mehrdad
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Noorafshan, Nooshin
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Norouzi Mobarakeh, Mohsen
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
-
Nouri, Hamidreza
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
P
-
Pashazadeh, Bahram
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
-
Piruzifard, Mahla
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
-
Pourhaji, Fateme
Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
-
Poursaeid, Mahshid
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
R
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Rahimi, Somayeh
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
-
Rahman, Alireza
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
-
Rahmani, Korosh
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Rajabi, Hamid
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
-
Ramezan, Yousef
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
Raoofi Jahromi, Leila
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2022, Pages 77-90]
-
Razavi, Seyed Mohammad Ali
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2022, Pages 57-77]
-
Razavi MAjd, Malakeh
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
-
Reyhani poul, Soheyl
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Rezaei, Rahil
Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2022, Pages 147-157]
-
Roozbeh Nasiraei, Leila
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
S
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Saberian, Ali
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Sadeghi Mahoonak, Alireza
Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
-
Sahrae Ardakani, Ali
Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
-
Seyedabadi, MohammadMahdi
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
-
Shahavi, Mohammadhasan
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
-
Shahiri restaniHaba, Hoda
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Shahiri Tabarestani, Hoda
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Shariaei, Parvin
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
T
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Tabatabaei Yazdi, Farideh
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
-
Tadayoni, Mehrnoosh
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
-
Taheri, Shokoofeh
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
V
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Valizadeh, Hadi
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
-
Vazirizadeh, Amir
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]
Y
-
Yousefi, Emad
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
Z
-
Zand, Nazanin
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Ziaiifar, Aman Mohammad
Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2022, Pages 115-131]
-
ZIAIIFAR, Aman Mohammad
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
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