نمایش نتایج جستجو برای
کلمات کلیدی: Sensory properties
موارد یافت شده: 21
1 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)2 - Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process (چکیده)
3 - Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storage (چکیده)
4 - Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties (چکیده)
5 - Investigating the Effect of Psyllium Husk Gum on the Stability and Sensory Properties of Doogh (چکیده)
6 - Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis (چکیده)
7 - Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage (چکیده)
8 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
9 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
10 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
11 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
12 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
13 - Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris) (چکیده)
14 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
15 - Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt (چکیده)
16 - Osmotic treatments in melon (Cantaloupe and Muskmelon) processing: Physicochemical and organoleptical effects (چکیده)
17 - Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soyflour (چکیده)
18 - Effect of variety and harvest time on tomato paste qualitative characteristics (چکیده)
19 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
20 - orange-cantaloupe seed beverage :nutritive value, effect of storage time and condition on chemical ,sensory and microbial properties (چکیده)
21 - Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt (چکیده)
