نمایش نتایج جستجو برای
نویسنده: Maryam Bahramparvar
موارد یافت شده: 16
1 - Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream (چکیده)2 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
3 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
4 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
5 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
6 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
7 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
8 - اثر پایدار کننده های منتخب بر خصوصیات فیزیکوشیمیایی و حسی بستنی (چکیده)
9 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
10 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
11 - Application and Functions of Stabilizers in Ice Cream (چکیده)
12 - The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
13 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
14 - بررسی تاثیر جایگزینی مقادیر مختلف صمغ‌های کربوکسی‌متیل‌سلولز و ثعلب با صمغ دانه بالنگو شیرازی بر خصوصیات بستنی سخت خامه‌ای (چکیده)
15 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
16 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
