1.

Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

مقالات آماده انتشار، پذیرفته شده ، انتشار آنلاین از تاریخ 11 آذر 1399
Delasa Rahimi؛ Mahdieh Hasani؛ Mahdi Kashaninejad

2.

Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

دوره 3، شماره 2، پاییز و زمستان 2020، صفحه 95-100
Sara Aghajanzadeh؛ Mohammad Ganjeh؛ Seid Mahdi Jafari؛ Mahdi Kashaninejad؛ Aman Mohammad Ziaiifar


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