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کلمات کلیدی: Butter


موارد یافت شده: 16

1 - Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol-lowering properties: In vitro and in situ activit (چکیده)
2 - Survival and partitioning of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter (چکیده)
3 - Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter (چکیده)
4 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
5 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
6 - Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
7 - Viscous Flow Behavior of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
8 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
9 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
10 - Modeling the time-dependent rheological behavior of pistachio butter (چکیده)
11 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
12 - Effect of Butter Milk Acidification Textural Properties and Microbiological Stability of Yoghourt Containing Probiotic Bacteria (چکیده)
13 - A 0.8-V 420nW CMOS switched-opamp switched-capacitor pacemaker front-end with a new continuous-time CMFB (چکیده)
14 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
15 - Study on rheological properties of pistachio butter (چکیده)
16 - “Waste Heat Recovery Using Loop Thermosyphons Heat Exchanger (LTHE) In Buttercup Bakery ( بازیافت حرارت با استفاده از حلقه ترموسیفون مبدل حرارتی در نانوایی ) (چکیده)