A
- Afshar.Mahsa Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [ Vol.12, Issue 4 - Autumn Year 1402]
- Askari.Sima Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [ Vol.12, Issue 4 - Autumn Year 1402]
B
- Babaei.Ghobad Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [ Vol.12, Issue 4 - Autumn Year 1402]
- bagheriKakash.sara Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [ Vol.12, Issue 4 - Autumn Year 1402]
G
- Ghaffari Asl.Gelareh Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [ Vol.12, Issue 4 - Autumn Year 1402]
- Ghiassi.Babak Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [ Vol.12, Issue 4 - Autumn Year 1402]
H
- Honarvar.Masoud The evaluation of amino acid profiles in sugar beet industry [ Vol.12, Issue 4 - Autumn Year 1402]
K
- Kaveh.Zahra Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [ Vol.12, Issue 4 - Autumn Year 1402]
M
- marandi.reza Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [ Vol.12, Issue 4 - Autumn Year 1402]
P
- Piravivanak.Zahra Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow [ Vol.12, Issue 4 - Autumn Year 1402]
S
- Salehi.Fakhreddin The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating [ Vol.12, Issue 4 - Autumn Year 1402]
- Satorabi.Maryam The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating [ Vol.12, Issue 4 - Autumn Year 1402]
- Seyed Yagoubi.Amin Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [ Vol.12, Issue 4 - Autumn Year 1402]
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