Volume 1, Issue 3 (2004)  

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XML Persian Abstract Development of Lavash bread fermentation condition
P. 1-10
Abstract (6481 Views) | Full-Text (PDF) (4213 Downloads)

XML Persian Abstract Fractionation of cow fat for convenient food use
P. 11-20
Abstract (5200 Views) | Full-Text (PDF) (3946 Downloads)

XML Persian Abstract Using tea seed oil on margarine production
P. 21-30
Abstract (5403 Views) | Full-Text (PDF) (3646 Downloads)

XML Persian Abstract Study the effect of feeding rate of material and pressure of outlet of polisher on quantity of rice breakage
P. 31-44
Abstract (4635 Views) | Full-Text (PDF) (5052 Downloads)

XML Persian Abstract Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads
P. 45-56
Abstract (7570 Views) | Full-Text (PDF) (4085 Downloads)

XML Persian Abstract Using high performance liquid chromatography method (HPLC) for determination of saffronol as quality characteristic of Iranian saffron and comparison with spectrophotometry method
P. 57-66
Abstract (6774 Views) | Full-Text (PDF) (4285 Downloads)

XML Persian Abstract Production, acceptance and nutrition value of old people food
P. 67-76
Abstract (4724 Views) | Full-Text (PDF) (3466 Downloads)

XML Persian Abstract Study the effect of three sodium phosphate on organoleptical characteristics of curd and roasted chicken carcass
P. 77-84
Abstract (5278 Views) | Full-Text (PDF) (3820 Downloads)

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