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XML Development of Lavash bread fermentation condition

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XML Fractionation of cow fat for convenient food use

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XML Using tea seed oil on margarine production

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XML Study the effect of feeding rate of material and pressure of outlet of polisher on quantity of rice breakage

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XML Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads

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XML Using high performance liquid chromatography method (HPLC) for determination of saffronol as quality characteristic of Iranian saffron and comparison with spectrophotometry method

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XML Production, acceptance and nutrition value of old people food

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XML Study the effect of three sodium phosphate on organoleptical characteristics of curd and roasted chicken carcass

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