K

• karim.mehri Investigation of the Physicochemical and Sensory Characteristics of Low-Fat Yogurt Containing Long-Chain Inulin and Carboxymethyl Cellulose [ Vol.15, Issue 3 - Summer Year 1397]
• Kashani nejad.Mahdi Modeling of Soybean Snack Roasting by Infrared Heating Using Artificial Neural Network (ANN) [ Vol.15, Issue 4 - Autumn Year 1397]
• khorshidpour.bizhan The Effect of Transglutaminase and Whey Protein Concentrate on Some Physicochemical, Sensory and Microbial Properties of Probiotic Drink Made from Mixture of Cow Milk and Soy Milk [ Vol.15, Issue 2 - Spring Year 1397]
• Kordjazi.Moazameh The Effects of Type of Vacuum Packaging and Additives on the Oxidative Stability of Skinless Frozen Rainbow Trout Fillet (Oncorhynchus mykiss) [ Vol.15, Issue 1 - Winter Year 1396]