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Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surfac...
Published 1402-06-01“…Research Institute of Food Science and Technology…”
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2
Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut
Published 2016-01-01“…Research Institute of Food Science and Technology…”
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3
Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and...
Published 2022-09-01“…Research Institute of Food Science and Technology…”
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4
Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils
Published 2023-12-01“…Research Institute of Food Science and Technology…”
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