نتایج جستجو برای: sensory evaluation

تعداد نتایج: 910020  

Journal: :International Journal for Research in Applied Science and Engineering Technology 2018

Journal: :International journal of chemical studies 2021

Averrhoa carambola commonly known as Star Fruit and “Chmarakh” in local language of Himachal Pradesh. It has a lot medicinal properties but the fruit remains neglected hence there is need to concentrate on diversification popularization such an un-exploited fruit. Carambola used pulp further formulated into different forms like RTS, butter, squash, toffee, chutney bar. Sensory evaluation was co...

Journal: :International Journal of Chemical Studies 2020

Journal: :Asian Journal of Dairy and Food Research 2017

Journal: :journal of agricultural science and technology 2010
m. mohebbi h. b. ghoddusi

in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...

Journal: :مجله دانشگاه علوم پزشکی شهید صدوقی یزد 0
احمد زینلی a zainali . [email protected] کورش منصوری k mansouri ابوالقاسم رحیم دل a rahimdel حمیدرضا علمی hr elmi

introduction: even though there is a high prevalence of carpal tunnel syndrome patients, there are very few reliable papers on the study of normal values and changes in sensory and motor latency parameters of the median nerve in the wrist region on the basis of age of patients .this retrospective study was on the basis of 5 years data (1998 -2003) from the electro diagnostic department of sh. s...

Journal: Journal of Nuts 2019

Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...

Journal: :journal of research in medical sciences 0
mohammad ali shahtalebi mustafa ghanadian ali farzan niloufar shiri dariush shokri syed ali fatemi

background: deodorant products prevent the growth and activity of the degrading apocrine gland bacteria living in the armpit. common antibacterial agents in the market like triclosan and aluminum salts, in spite of their suitable antibacterial eff ects, increase the risk of alzheimer’s disease, breast and prostate cancers or induce contact dermatitis. th erefore, plant extracts possessing ant...

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