1. Drying technologies in food processing
Author: / edited by Xiao Dong Chen, Arun S. Mujumdar
Library: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
Subject: Drying,Food industry and trade
Classification :
TP363
.
D7945
2008
2. Encapsulated and powdered foods
Author:
Library: Central Library of Sharif University of Technology (Tehran)
Subject: ، Food-- Preservation,، Dried foods
Classification :
TP
371
.
5
.
E53
2005
3. Encapsulated and powdered foods
Author: edited by Charles Onwulata
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Preservation ، Food,، Dried foods
Classification :
TP
371
.
5
.
E53
2005
4. Inactivation of peroxidase, pectinesterase and alkaline phosphatase in polymers as a model for irradiation of dried foodstuffs
Author: Roozen, J. P.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: ، Radiation preservation of food,Enzems, Effect of radiation,، Dried foods
Classification :
TX
611
.
5
.
R66
5. Polymer macro- and micro-gel bead
Author: / Amos Nussinovitch
Library: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
Subject: Polymers,Beads,Electronic books,Colloids,Science,Chemistry,Chemical engineering,Engineering
Classification :
TA455
.
P58
,
N87
2010
6. بررسی روش ترکیبی مایکروویو متناوب - هوای داغ با پیش‌تیمار اولتراسوند برای خشک‌کردن هویج
Author: /سیده ریحانه سیدطباطبائی
Library: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
Subject:
7. مطالعه تجربی و شبیه‌سازی عددی تولید پودر آبلیمو به روش فوم مت با خشک‌کن هوای داغ تحت مادون‌قرمز و ارزیابی کیفیت محصول,Experimental Study and Numerical Simulation of Lime Juice Powder Production with Foam-Mat Method Using Hot-air Dryer Under Infrared and Evaluation of Product Quality
Author: /عاطفه داننده‌اسکویی
Library: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
Subject:
8. نانوریزپوشانی فراکسیون¬های پپتیدی زیست فعال حاصل از هیدرولیز آنزیمی پروتئین جلبک سبز-آبی (Spirulina platensis) درون پرولیپوزوم¬های چندلایه و کاربرد آن در فرمولاسیون پاستیل فراسودمند
Author: زهرا اکبربگلو,اکبربگلو،
Library: University of Tabriz Library, Documentation and Publication Center (East Azarbaijan)
Subject:
