Physicochemical and nutritional stability of optimized low-calorie quince (cydonia oblonga) jam containing stevioside during storage |
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Structural properties of gluten modified by ascorbic acid and transglutaminase |
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Multiplex-PCR as a rapid and sensitive meat species in halal meat Products |
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Phytic acid, iron and zinc content in wheat ploidy levels and amphiploids the impact of genotype and planting seasons |
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Species identification and animal authentication in meat products a review |
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Preparation and characterization of bioactive oils nanoemulsions: Effect of oil unsaturation degree, emulsifier type and concentration |
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Structural properties of gluten modified by ascorbic acid and transglutaminase |
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Production and evaluation the properties of laminated oat |
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Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation |
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Effects of heat-moisture treatment on physicochemical properties of wheat starch |
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