نمایش نتایج جستجو برای
نام مجله: Current Research in Food Science
موارد یافت شده: 5
1 - An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough (چکیده)2 - Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce (چکیده)
3 - Fabrication and characterization of novel electrospun nanofibers based on grass pea (Lathyrus sativus L.) protein isolate loaded with sumac (Rhus coriaria L.) extract (چکیده)
4 - Encapsulation of D-limonene in Lepidium perfoliatum seed gum/PVA electrospun nanofibers: Physicochemical characterization and modeling the kinetics of release (چکیده)
5 - Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping (چکیده)
