Volume 1, Issue 3 (2004)  

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XML Persian Abstract Development of Lavash bread fermentation condition
P. 1-10
Abstract (6168 Views) | Full-Text (PDF) (3848 Downloads)

XML Persian Abstract Fractionation of cow fat for convenient food use
P. 11-20
Abstract (4908 Views) | Full-Text (PDF) (3611 Downloads)

XML Persian Abstract Using tea seed oil on margarine production
P. 21-30
Abstract (5081 Views) | Full-Text (PDF) (3279 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 (4333 Views) | Full-Text (PDF) (4721 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 (7178 Views) | Full-Text (PDF) (3776 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 (6374 Views) | Full-Text (PDF) (3966 Downloads)

XML Persian Abstract Production, acceptance and nutrition value of old people food
P. 67-76
Abstract (4407 Views) | Full-Text (PDF) (3171 Downloads)

XML Persian Abstract Study the effect of three sodium phosphate on organoleptical characteristics of curd and roasted chicken carcass
P. 77-84
Abstract (4958 Views) | Full-Text (PDF) (3493 Downloads)

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