Works matching IS 22520937 AND DT 2020 AND VI 9 AND IP 4
Results: 8
Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 433, doi. 10.22101/JRIFST.2021.263343.1212
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Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 423, doi. 10.22101/JRIFST.2021.260335.1207
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Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 411, doi. 10.22101/jrifst.2021.258797.1203
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The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 399, doi. 10.22101/JRIFST.2021.259857.1205
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A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 389, doi. 10.22101/JRIFST.2020.241579.1182
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Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 375, doi. 10.22101/JRIFST.2020.216650.1145
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Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 363, doi. 10.22101/JRIFST.2020.212592.1136
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Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS.
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- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 351, doi. 10.22101/JRIFST.2020.212592.1136
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- Article