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Papers of The First National Congress on Snack Foods

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Hold place: Mashhad - پژوهشكده علوم و فناوري مواد غذايي جهاد دانشگاهي مشهد
Year: 2014    Pages: 3270
Conference Paper Count: 491  Abstract View: 299957
COI: FNCSF01
Author Count: 678
Total Citiation to Conference: 17

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128. بررسی امکان تولید ذرت آجیلی (CORN NUT)

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Pages: 6
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201. بررسی خواص فیزیکی دانه قهوه وارداتی

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Pages: 5
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265. بهبود کیفیت دوغ و جلوگیری از دوفاز شدن آن

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Pages: 7
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298. تاثیر فرآیند حرارتی بر ویژگی های کیفی عسل

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Pages: 5
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329. تکنولوژی تولید گز

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Pages: 6
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340. خشک کردن اسمزی برگه میوه انبه

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Pages: 8
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341. خشک کردن اسمزی در تولید آلو با رطوبت بالا

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Pages: 7
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345. درون پوشانی ترکیبات آروماتیک

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374. غذای کودک

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Pages: 9
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385. ماکادمیا گرانبهاترین خشکبار جهان

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Pages: 8
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397. مروری بر روش های ارزیابی بافت کره

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Pages: 13
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435. نشاسته های اختصاصی در میان وعده ها

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Pages: 12
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452. پوشش های خوراکی میوه های گرمسیری

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Pages: 7
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469. کاربرد مواد فعال سظحی در صنایع کیک

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Pages: 8
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482. کنترل کریستالیزاسیون یخ در بستنی

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483. کیک پری بیوتیک

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484. کیک کم کالری

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487. Eating habits of young university students

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Pages: 6
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489. Safety Assessment In Food Additives To obtain Organic product

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491. The use of fruit powders in extruded snacks

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