نمایش نتایج جستجو برای
نویسنده: E. Milani
موارد یافت شده: 7
1 - Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh (چکیده)2 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
3 - Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough (چکیده)
4 - Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis (چکیده)
5 - Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin (چکیده)
6 - The effect of non-fibre carbohydrates supplementation on methanogenesis bacteria and protozoa populations in rumen fluid as determined by real-time polymerase chain reaction (چکیده)
7 - Moisture dependent physical properties of cucurbit seeds (چکیده)
