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Color

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Iron-zinc fortified extruded rice analogues in cooking quality and sensory attributes

Asad Naeem, Zarina Mushtaq, Muhammad Imran, Nosheen Asghar, Farhat Jabeen, Faqir Muhammad Anjum

Int. J. Biosci.15( 3), 425-434, September 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.3.425-434

Key: Color Extrusion Fortification Physiochemical Sensory

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Comparison some physical properties of six varieties of wheat seeds using image processing

Salah Ghamari, Saber Nemati, Reza Talebi, Abdolvahed Khanahmadzadeh

J. Bio. Env. Sci.6( 6), 317-323, June 2015.

Key: Color Dimension Image processing Wheat variety

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Study of influence of various drying methods on chlorophyll degradation, decreased color quality and their correlation in the Keluss medicinal plant (Kelussia Odoratissima Mozaff)

Manizheh Mikelani, Mehrdad Jafarpour, Abdolrahman Mohammad-Khani, Ahmmad Reza Golparvar

J. Bio. Env. Sci.6( 3), 481-488, March 2015.

Key: chlorophyll Color Drying Keluss

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Use of carbon in increasing the quality of drinking water – Case study: the wells of Savejbolagh villages

Mahdi Seyedsalehi, Masoud Goodarzi, Hamed Barzanouni

J. Bio. Env. Sci.4( 5), 102-111, May 2014.

Key: Absorption bed Active carbon Color Surficial absorption Taste and smell Turbidity

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