Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Keyword Index
A
  • Antioxidant activity Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
  • Apple Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
B
  • Bacteria Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
  • Batch fermentation Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
  • Bread Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
  • Bruise Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
C
  • Carbonation Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
  • Carbonyl value Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
  • Carrot-orange juice Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
  • Cheese ripening Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
  • Chemical characteristics Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
  • Chewing gum Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
  • Chitosan Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
  • Citric acid Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
  • Coliform The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
  • Color index Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
  • Compositional Properties The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
  • Compressed and dry yeast Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
D
  • Date powder Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
  • Defatted soy flour The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
  • Dehydration Process Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
  • Diffusion coefficient Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
  • Distribution and redistribution Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
E
  • Eicosapentaenoic Acid Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
F
  • Fatty acid Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
  • Fatty acid analysis Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
  • Fatty acids Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
  • Folin Denis method Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
  • Fortification The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
  • Fortification Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
  • Freezing temperature Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
  • Frying oil Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
G
  • Geometrical properties Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
  • Grape pomace Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
  • Gravimetrical properties Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
  • Green back mullet Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
H
  • Heavy metals Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
  • Hot water extract Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
  • HPLC Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
I
  • Impact Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
K
  • Key word: Barley Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
  • Key Words: : Acid Degree Value The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
  • Key Words : Aflatoxin M1 Determination of AFM1 in the Raw Milk Producing in Dairy Farms in Chahar-Mahal-Bakhtiari Province Using ELISA. [Volume 5, Issue 16, 2008, Pages 51-59]
  • Key words: Date Palm Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
  • Key Words: Diacetyl Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
  • Key Words: Drinking water Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
  • Key words: Edible film Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
  • Key words: Flat breads Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
  • Key words: Heavy metals Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
  • Key words: Modified atmosphere packaging Effect of Modified Atmosphere Packaging and Cold Storage on Quality and Quantity Characteristes of Two Varieties of Lettuce (Lactuca sativa L.) [Volume 5, Issue 16, 2008, Pages 37-50]
  • Key words: Pasteurized butter Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
  • Key words: Penetrometer Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
  • Key words: Pistachio butter Survey of Formulation, Production and Sensory Evaluation of Pistachio Butter [Volume 5, Issue 18, 2008, Pages 19-26]
  • Key words:Polymorphism Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
  • Key words: Potato Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
  • Key words: Shallot Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
  • Key words: Soluble tannins deastringency treatments Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
  • Key words: Soy yogurt Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
  • Key words: Taftoon bread The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
  • Key words: Tea The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
  • Key words: Wheat Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
  • Key words: White cheese Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
  • Kinetic Constants Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
L
  • Lactobacillus plantarum Inhibition of Listeria Monocytogenes Growth by Lactic Acid Bacteria in Strile Cold Smoked Roach (Rurtillus frisii kutum ) [Volume 5, Issue 18, 2008, Pages 27-36]
  • Lactococcus lactis Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
  • Leuconostoc mesentroides. Optimized production Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
  • Linoleic acid Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
  • Linolenic acid Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
  • Lipolysis Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
  • Listeria monocytogenesØ›BiopreservationØ›Cold smoked roachØ›Lactobacillus casei Inhibition of Listeria Monocytogenes Growth by Lactic Acid Bacteria in Strile Cold Smoked Roach (Rurtillus frisii kutum ) [Volume 5, Issue 18, 2008, Pages 27-36]
M
  • Magness-Tylore Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
  • Malt Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
  • Microbial Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
  • Microbial characteristics Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
  • Microbial contamination Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
  • Microencapsulation Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
  • Microwave Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
  • Milk Determination of AFM1 in the Raw Milk Producing in Dairy Farms in Chahar-Mahal-Bakhtiari Province Using ELISA. [Volume 5, Issue 16, 2008, Pages 51-59]
  • Mineral elements Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
  • Mold and yeast Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
N
  • Natural additive The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
O
  • Oil Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
  • Olive Oil Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
P
  • Panel test Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
  • Peroxide value Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
  • Physico-chemical Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
  • Pistachio Nut Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
  • Pistachio Nut Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
  • Polyphenol Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
  • Protein precipitation method Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
  • Proteolysis Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
Q
  • Qare-Qat The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
  • Quality Factors Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
  • Quality Indicators Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
R
  • Rainbow trout Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
  • Rapeseeds Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
  • Refractive Index Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
  • Reverst us miss Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
  • Rheological characteristics The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
  • Rheological properties Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
  • Rosemary extract Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
  • Rye Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
S
  • Seed Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
  • Sensory analysis Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
  • Sensory evaluation Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
  • Sensory evaluation Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
  • Sensory evaluation Survey of Formulation, Production and Sensory Evaluation of Pistachio Butter [Volume 5, Issue 18, 2008, Pages 19-26]
  • Sensory evaluation Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
  • Sensory properties The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
  • Shewanella putrefaciens Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
  • Shrink wrapping and Lettuce Effect of Modified Atmosphere Packaging and Cold Storage on Quality and Quantity Characteristes of Two Varieties of Lettuce (Lactuca sativa L.) [Volume 5, Issue 16, 2008, Pages 37-50]
  • Size of tubers Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
  • Sourdough Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
  • Special bread Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
  • Spreadability Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
  • Storage Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
  • Storage conditions Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
  • Storage period The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
  • Sugar content Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
  • Synersis Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
T
  • TBA Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
  • Tempering Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
  • Texture quality Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
  • Thyme Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
  • Tocopherol Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
  • Toffee Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
  • Total Bacterial Counts The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
  • Triticale Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
  • Tub and Stick margarine Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
U
  • UF white cheese The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
V
  • Vacuum package Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
  • Viscosity Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
  • Viscosity Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
  • Volume of damage Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]