نمایش نتایج جستجو برای
کلمات کلیدی: Mayonnaise
موارد یافت شده: 10
1 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)2 - Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaise (چکیده)
3 - Genetic algorithm-artificial neural network and adaptive neuro-fuzzyi nference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis (چکیده)
4 - Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise (چکیده)
5 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
6 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
7 - Predictive model for antimicrobial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 in mayonnaise (چکیده)
8 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
9 - Modeling the behavioral pattern of E.coli O157:H7 in mayonnaise affected by Thymus vulgaris extract as a preservative at 4°C and 25°C (چکیده)
10 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
