关注
Parisa jafarian
Parisa jafarian
PhD of food chemistry
在 rifst.ac.ir 的电子邮件经过验证
标题
引用次数
引用次数
年份
PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL
P JAFARIAN, N ASEFI, R TEIMORI
JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 24 (3), 307-314, 2014
82014
EFFECT OF OSMO-AIR DRYING ON QUALITY OF DRIED ONION
M MOZAFFARI, N ASEFI, J SOLEIMANI, P JAFARIAN
JOURNAL OF FOOD HYGIENE 1 (22), 49-60, 2011
32011
THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT
N ASEFI, P JAFARIAN
JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 10 (238), 5-10, 2013
12013
EFFECT OF ROSEMARY, OREGANO AND MINT POWDERS ON OXIDATIVE STABILITY AND FATTY ACID PROFILE OF OLIVE OIL
P JAFARIAN, A NARMELA, DS AZADMARD, SH EMAMI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 (39), 85-92, 2013
12013
THE EFFECT OF SPRAY DRIED SOURDOUGH PROCESS ON GLUTEN DEVELOPMENT BY STUDYING DOUGH MICROSTRUCTURE
A AYRAMLOO, P JAFARIAN, SH PEIGHAMBARDOUST
JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY 6 (2), 115-126, 2017
2017
系统目前无法执行此操作,请稍后再试。
文章 1–5