ایزدی, لیلا

[ 1 ] - تعیین ضریب نفوذ رطوبت در پنیر سفید ایرانی طی مرحله آب نم کگذاری

The microbial and enzyme activity in different points within cheese and quality of final product are determined by local concentrations of salt and moisture in aqueous phase. To predict the evolution of moisture content in different layers of the Iranian white cheese during brining, constant and variable moisture diffusion coefficients were determined using experimental moisture time–dependent ...

[ 2 ] - تعیین ضریب نفوذ رطوبت در پنیر سفید ایرانی طی مرحله آب نم کگذاری

The microbial and enzyme activity in different points within cheese and quality of final product are determined by local concentrations of salt and moisture in aqueous phase. To predict the evolution of moisture content in different layers of the Iranian white cheese during brining, constant and variable moisture diffusion coefficients were determined using experimental moisture time–dependent ...

نویسندگان همکار