A
-
Almond meal
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
-
Antioxidant activity
Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
-
Artemisia sieberi
Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
C
-
Cheese
Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
D
-
Date Concentrate
Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
-
Date Liquid Sugar
Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
-
Date Syrup
Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
E
-
Essential oil
Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
K
-
Keywords: Probiotic yoghurt
The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt [Volume 6, Issue 1, 2015, Pages 37-52]
L
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Lactobaculus Casei
Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
M
-
Maxwell model
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
P
-
Peleg-Normand model
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
-
Probiotic
Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
R
-
Rice cake
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
S
-
Sensory evaluation
Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
-
Sensory Evalution
Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
-
Synersis
Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
U
-
Ultrafiltration
Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
V
-
Viability
Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
-
Viscoelastic properties
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
Y
-
Yoghurt
Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
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