نمایش نتایج جستجو برای
کلمات کلیدی: Sensory evaluation
موارد یافت شده: 18
1 - Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches (چکیده)2 - Production and evaluation of enzyme modified lighvan cheese using different levels of commercial enzymes (چکیده)
3 - Sensory evaluation of the color of mutton by computer vision system (چکیده)
4 - Effect of Modified Atmosphere Packaging (MAP) on the Moisture and Sensory Property of Saffron (چکیده)
5 - Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream (چکیده)
6 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
7 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
8 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
9 - Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design (چکیده)
10 - Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat (چکیده)
11 - Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach (چکیده)
12 - Application and Functions of Stabilizers in Ice Cream (چکیده)
13 - Pistachio Nuts Shelf Life Based on Sensory Evaluation (چکیده)
14 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
15 - Prediction shelf life of pistachio nuts based on sensory evaluation (چکیده)
16 - Determination shelf life of raw dried pistachio nuts (چکیده)
17 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
18 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
