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Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2454, doi. 10.1007/s13197-012-0755-3
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- Article
Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil.
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- Journal of Food Science & Technology, 2014, v. 51, n. 1, p. 34, doi. 10.1007/s13197-011-0481-2
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- Article
Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut-Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects.
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- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 456, doi. 10.1007/s11947-011-0763-8
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- Article
The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening.
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- International Journal of Dairy Technology, 2013, v. 66, n. 1, p. 45, doi. 10.1111/1471-0307.12009
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- Article
MECHANICAL BEHAVIOR OF PERSIAN WALNUT AND ITS KERNEL UNDER COMPRESSION LOADING: AN EXPERIMENTAL AND COMPUTATIONAL STUDY.
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- Journal of Food Processing & Preservation, 2012, v. 36, n. 5, p. 423, doi. 10.1111/j.1745-4549.2011.00601.x
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- Article
MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 579, doi. 10.1111/j.1745-4603.2010.00244.x
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- Article
Production of zero trans Iranian vanaspati using chemical transesterification and blending techniques from palm olein, rapeseed and sunflower oils.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 393, doi. 10.1111/j.1365-2621.2006.01450.x
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- Article
Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S299, doi. 10.1111/j.1365-2621.2005.tb07206.x
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- Article