نمایش نتایج جستجو برای
نام همایش: 6th international food convention
موارد یافت شده: 15
1 - Studying physical and chemical changes in liquid frying margarine after consecutive times of heating (چکیده)2 - Purification methods for water used in the preparation of carbonated drinks (چکیده)
3 - Production of lactose –free milk from whole seed and meal of sesame and evaluation of physico-chemical properties (چکیده)
4 - Formulation of liquid frying margarine and studying its chemical and physical properties (چکیده)
5 - Extraction of phenolic compounds and antioxidant activity of henna leaves extracts (lawsonia inermis) using solvent and ultrasound assisted method (چکیده)
6 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)
7 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
8 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
9 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
10 - Effect of storage temperature on shelf life of liquid frying margarine (چکیده)
11 - Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour (چکیده)
12 - The effect of operation parameters on ultrafiltration performance of thin sugar beet juice (چکیده)
13 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
14 - Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil (چکیده)
15 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
