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نام همایش: 1st INTERNATIONAL CONGRESS OF FOOD TECHNOLOGY

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موارد یافت شده: 3

1 - DEVELOPMENT OF SHELF STABLE IRANIAN BARBARI BREADS USING HURDLE TECHNOLOGY (چکیده)
2 - EFFECT OF GEL IMPROVER COMPONENTS ON SENSORY AND QUALITY PROPERTIES OF BARBARI BREAD FORTIFIED WITH SOY FLOUR USING RESPONSE SURFACE METHODOLOGY (چکیده)
3 - OPTIMIZATION OF EMULSIFIER GEL FORMULATION FOR IMPROVEMENT OF FLAT BREAD IMAGE PROPERTIES (چکیده)