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Effects of different nutrition systems (organic, chemical, integrated) and plant growth promoting rhizobacteria (PGPR) on yield and fatty acid composition of sunflower (Helianthus annuus L.)
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Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose
Abstract - Full Text (PDF)
Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate
Abstract - Full Text (PDF)
Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget)
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Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit
Abstract - Full Text (PDF)
Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media
Abstract - Full Text (PDF)
A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup
Abstract - Full Text (PDF)
The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle salting
Abstract - Full Text (PDF)
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Effects of different nutrition systems (organic, chemical, integrated) and plant growth promoting rhizobacteria (PGPR) on yield and fatty acid composition of sunflower (Helianthus annuus L.)Abstract - Full Text (PDF)
Quality improvement of dough and fresh pasta made by farina using hydroxypropyl celluloseAbstract - Full Text (PDF)
Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrateAbstract - Full Text (PDF)
Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget)Abstract - Full Text (PDF)
Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuitAbstract - Full Text (PDF)
Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture mediaAbstract - Full Text (PDF)
A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchupAbstract - Full Text (PDF)
The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle saltingAbstract - Full Text (PDF)