Aalami, Mehran Effect of fermented sprouted amaranth on quality characteristics of synbiotic wheat bread [Volume 9, Issue 1, 2026]
Adebayo, Waliu MODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
Adejuwon, Williams OladapoMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
Alakija, Oluwabukunmi AMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
E
Ebrahimi, Maryam Probiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
F
Fathi Najafi, Rahil Effect of fermented sprouted amaranth on quality characteristics of synbiotic wheat bread [Volume 9, Issue 1, 2026]
H
Hajinia, Fahimeh Effect of fermented sprouted amaranth on quality characteristics of synbiotic wheat bread [Volume 9, Issue 1, 2026]
J
Javadi Farsani, Marzieh Structural and Textural Properties of Apple Cheese Fortified with Pomegranate Seed Oil Emulsion Stabilized by Chitosan–Zein Particles [Volume 9, Issue 1, 2026]
K
Keyghobadi, Fereshteh Probiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
M
Mirzaee Moghaddam, Hossein Structural and Textural Properties of Apple Cheese Fortified with Pomegranate Seed Oil Emulsion Stabilized by Chitosan–Zein Particles [Volume 9, Issue 1, 2026]
R
Rajaei, Ahmad Structural and Textural Properties of Apple Cheese Fortified with Pomegranate Seed Oil Emulsion Stabilized by Chitosan–Zein Particles [Volume 9, Issue 1, 2026]
S
Sadeghi, Alireza Effect of fermented sprouted amaranth on quality characteristics of synbiotic wheat bread [Volume 9, Issue 1, 2026]
Sadeghi, Alireza Probiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
Salehi, Fakhreddin Influence of ultrasonic treatment on the quality attributes of sprouted quinoa powder [Volume 9, Issue 1, 2026]
Salehi, Fakhreddin Effect of microwave and ultrasonic pretreatment of carrot slices before infrared drying [Volume 9, Issue 1, 2026]
Shams Shargh, Sima Effect of fermented sprouted amaranth on quality characteristics of synbiotic wheat bread [Volume 9, Issue 1, 2026]
Shams Shargh, Sima Probiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
Shittu, Roheemot BisolaMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
T
Taiwo, Kehinde AdekunbiMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
V
Vejdanivahid, Sepideh Influence of ultrasonic treatment on the quality attributes of sprouted quinoa powder [Volume 9, Issue 1, 2026]