6943

6485

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1390

پانزده، 100ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

1396/09/18

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6485

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

111 104 Wilde P J and Clark D C 1996 Their role in foam and emulsion foam formation and stability PP 110 118 In Hall G M Ed Methods of testing protein functionality Blackie Academic and Professional London 105 Williams P EL haramein F Nakkoul H and Rihawi S 1998 Crop quality evaluation methods and guidelines ICARDA 106 Xu J Bietz J A Felker F C Carriere C J and Wirtz D 2001 Rheological properties of vital wheat gluten suspensions Cereal Chem 78 181 185 107 Yam K L and Papadakis S E 2004 A simple digital imaging method for measuring and analyzing color of food surfaces J Food Eng 61 137 142 108 Zhang D 1997 Characterization of oat flour in bread baking Dissertation Abstracts International 58 162 109 Zhuge Q Persaud J N Posner E S Deyoe C W Seib P A and Chung D S 1991 Isolation of gluten and starch from ground pearled wheat compared to isolation from flour Cereal Chem 68 336 339

مهدي كديور، محمد شاهدي

جواد كرامت

اميرحسين گلي، جمشيدرزمجو