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نام مجله: International Journal of Dairy Technology


موارد یافت شده: 15

1 - The effect of pH and NaCl on the diafiltration performance of camel milk (چکیده)
2 - Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt (چکیده)
3 - Composition and occurrence of aflatoxin M 1 in cow's milk samples from Razavi Khorasan Province, Iran (چکیده)
4 - Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin (چکیده)
5 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
6 - Combination of competitive PCR and cultivation methods for differential enumeration of viable Lactobacillus acidophilus in bio-yoghurts (چکیده)
7 - Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh (چکیده)
8 - Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter (چکیده)
9 - Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe’s milk (چکیده)
10 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
11 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoftLighvancheese (چکیده)
12 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
13 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
14 - The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
15 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)