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XML Effect of xanthan gum and pectin on stability of suspension orange juice with pulp
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XML Effect of Allium schoenoprasum leaf extract on shelf life and qualitative properties of hamburger during refrigerated storage
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XML Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise
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XML Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties

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XML Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide
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XML Investigation on Rheological and Textural Properties of Low-Fat Mayonnaise Prepared Using Mono- And Di-Glyceride, Guar and Xanthan Gums
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XML ارتقا خصوصیات فیزیکوشیمیایی پروبیوتیک لاکتوباسیلوس رامنوسوس به‌وسیله ریز‌پوشانی اکستروژن دولایه با آلژینات سدیم و صمغ زودو
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XML Optimization of microwave-assisted extraction of pectin from peas pod by response surface method
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XML Analyses of sensory evaluation data using Principal Component Analysis (PCA)

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XML Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2

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