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Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus

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The Effect of Different Crop Management on Protein Content, Fatty Acids, Oil and Seed Yield of Canola

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Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake)

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Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties

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Evaluation of Physical and Sensory Characteristics of Cupcake with Quercus Sweetener (Gazo)

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Study on the Antimicrobial Effects of Gelatin / Tragacanth Containing Polylophium Involucratum and Ziziphora Cliniopodiodes Essential Oils on Some Foodborne Pathogen Bacteria

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Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology

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The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology

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Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour

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Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics

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The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour

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Effect of Physicochemical and Antimicrobial Properties of Degradable Film Based on Isolated Whey Protein Containing Thyme Essential Oil in Pita Bread Packaging

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