فیلتر نتایج
نتایج 31 تا 40 از مجموع 36
Conference Paper
Effects of adjunct starter cultures on proteolysis of reduced fat mozzarella cheese during storage time
Authors: Leila Nateghi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 6 | Language: EnglishConference Paper
Evaluation of amino acid profile of cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers
Authors: Leila Nateghi، Morvarid Yousefi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 7 | Language: EnglishConference Paper
Physicochemical and textural properties of reduced fat mozzarella cheese formulated with fat replacers
Authors: Leila Nateghi، Somayeh Moradi Moghadam
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 5 | Language: EnglishConference Paper
Evaluation and comparison the physicochemical properties and fatty acid profile of Kermanian sunflower and Golestanian soybean oil
Authors: Morvarid Yousef، Leila Nateghi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 6 | Language: EnglishConference Paper
Physico-chemical properties of two type of Shahrodi grape seed oil (Lal and Khalili)
Authors: Morvarid Yousef، Leila Nateghi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 5 | Language: EnglishConference Paper
Effect of atmosphere and vacuum condition on the physicochemical properties of canola oil during frying
Authors: Morvarid Yousef، Leila Nateghi
Year 1391
Publish place: The first electronic conference on food processing innovation
Pages: 5 | Language: English
نتایج 31 تا 40 از مجموع 36