نمایش نتایج جستجو برای
نویسنده: Elnaz Milani
موارد یافت شده: 27
1 - Effect of germination on nutrients, mineral, phytic acid and enzyme activity of Mung Bean (چکیده)2 - Optimization of the formulation conditions for development of extruded Ready-to-Eat snacks using germinated mung bean and corn (چکیده)
3 - Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates (چکیده)
4 - Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour (چکیده)
5 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
6 - Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate (چکیده)
7 - Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film (چکیده)
8 - Extraction of β-glucan from hulless barley cultivar Lut Using high intensity ultrasound (چکیده)
9 - Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis (چکیده)
10 - Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese (چکیده)
11 - Vibrational spectra of Ocimum basilicum L. seed gum (چکیده)
12 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
13 - Metabolism of extracted inulin from Helianthus tuberosusby Lactobacillus strains isolated from traditional Kordish cheese (چکیده)
14 - Optimization of optical properties of edible film based on Latirus sativus protein isolate (چکیده)
15 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
16 - Evaluation of mechanical properties of edible film based on Latirus sativus protein isolate (چکیده)
17 - Isolation and biochemical identification of lactic acid bacteria from winter salad (pickle during the ripining period) (چکیده)
18 - شناسایی مولکولی تنوع زیستی فلورلاکتیکی ایزوله شده از پنیرمحلی کردی در طول دوره رسیدگی (چکیده)
19 - تاثیر نوع رنت، ظرف نگهداری و زمان رسیدن بر ویژگی های میکروبی و فیزیکو شیمیایی پنیر محلی کردی (چکیده)
20 - Triple Fortification of salt with Iodine, vitamin A and Encapsulated iron compounds: Stability and bioavailibility (چکیده)
21 - Prebiotic effectiveness of oligosaccharides extracted from Jerusalem artichoke tubers on selected lactobacilli and pathogenic microorganisms (چکیده)
22 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
23 - تاثیر افزودن سبوس برنج بر ویژگی رئولوژیک خمیر و کیفیت بافت نان بربری (چکیده)
24 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
25 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
26 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
27 - Some physical properties of the watermelon seeds (چکیده)
