نمایش نتایج جستجو برای
کلمات کلیدی: Butter
موارد یافت شده: 21
1 - Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol-lowering properties: In vitro and in situ activity (چکیده)2 - Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity (چکیده)
3 - Comparison of Characteristics and Fatty Acid Profiles of Butters Produced from Cream Fermented by LAB Strains Isolated from Traditional Iranian Butter (چکیده)
4 - Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol-lowering properties: In vitro and in situ activit (چکیده)
5 - Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks (چکیده)
6 - Survival and partitioning of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter (چکیده)
7 - Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter (چکیده)
8 - Microbial Safety of Masske: A Traditional Butter from South of Khorasan, Genetic Similarity of Pathogenic Bacteria Indicators (چکیده)
9 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
10 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
11 - 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)
12 - Viscous Flow Behavior of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
13 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
14 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
15 - Modeling the time-dependent rheological behavior of pistachio butter (چکیده)
16 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
17 - Effect of Butter Milk Acidification Textural Properties and Microbiological Stability of Yoghourt Containing Probiotic Bacteria (چکیده)
18 - A 0.8-V 420nW CMOS switched-opamp switched-capacitor pacemaker front-end with a new continuous-time CMFB (چکیده)
19 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
20 - Study on rheological properties of pistachio butter (چکیده)
21 - “Waste Heat Recovery Using Loop Thermosyphons Heat Exchanger (LTHE) In Buttercup Bakery ( بازیافت حرارت با استفاده از حلقه ترموسیفون مبدل حرارتی در نانوایی ) (چکیده)
