B
-
Barley flour
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums. [Volume 50, Issue 1, 2017, Pages 21-46]
D
-
DPPH
Hypolipidemic Effect of Sumac (Rhus Coriaria L) Fruit Powder and Extract on Rats Fed High Cholesterol Diet [Volume 50, Issue 1, 2017, Pages 119-143]
G
-
Guar gum
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums. [Volume 50, Issue 1, 2017, Pages 21-46]
H
-
Hypercholesterolemia
Hypolipidemic Effect of Sumac (Rhus Coriaria L) Fruit Powder and Extract on Rats Fed High Cholesterol Diet [Volume 50, Issue 1, 2017, Pages 119-143]
-
Hypoglycemic- Chamomile
Hypoglycemic and Hypolipidemic Effects of Chamomile Powder and Oil with High Fat High Fructose diet in rats [Volume 50, Issue 1, 2017, Pages 170-195]
-
Hypolipidmic- Inflammatory Cytokines
Hypoglycemic and Hypolipidemic Effects of Chamomile Powder and Oil with High Fat High Fructose diet in rats [Volume 50, Issue 1, 2017, Pages 170-195]
M
-
Marshmallow (soft candy)
Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors [Volume 50, Issue 1, 2017, Pages 219-243]
P
-
Physical properties
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums. [Volume 50, Issue 1, 2017, Pages 21-46]
Q
-
Quinoa
Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production [Volume 50, Issue 1, 2017, Pages 144-169]
S
-
Serum Lipids
Hypolipidemic Effect of Sumac (Rhus Coriaria L) Fruit Powder and Extract on Rats Fed High Cholesterol Diet [Volume 50, Issue 1, 2017, Pages 119-143]
-
Snacks
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums. [Volume 50, Issue 1, 2017, Pages 21-46]
-
Sumac
Hypolipidemic Effect of Sumac (Rhus Coriaria L) Fruit Powder and Extract on Rats Fed High Cholesterol Diet [Volume 50, Issue 1, 2017, Pages 119-143]
W
-
Wheat flour- Balady and Fino bread
Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread [Volume 50, Issue 1, 2017, Pages 196-218]
X
-
Xanthan gum
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums. [Volume 50, Issue 1, 2017, Pages 21-46]
Your query does not match with any item