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XML Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough
Farzaneh Morad Khani, Maniya Salehi Far, Maryam Hashemi
Abstract -   Full Text (PDF)
XML Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure
Farzaneh Morad Khani, Mania Salehi Far, Maryam Hashemi
Abstract -   Full Text (PDF)
XML Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis
Farideh Tabatabai Yazdi, Ali Reza vaseei, Behrooz AliZadeh Behbahani, Seyed Ali Mortazavi
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XML Evaluation of Chemical and Microbiological Properties of Concentrated “Tuluq” and “Torba” Yoghurts during Storage
Kazem Alirezaloo, Javad Hesari, Sodeif Azad Mard Damirchi, Safar Faraj Nia, Bahram Fathi Achachlooi
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XML Physicochemical and Rheological Properties of Wild Medlar Concentrate
Fakhredin Salehi, Mahdi Kashani Nejad
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XML Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process
Azadeh Abdoli, Marjan Enshaiiyeh, Mahbbobeh Madani
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XML Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato
Hoda Yosefian, Ayat Mohammad Razdari, Marziyeh Seihoon, Hassan Kiyani
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XML کلید واژگان: رفتار وابسته به زمان، سس مایونز، صمغ قدومه شهری Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate
Hoda Seifodin, Arash Kochaki, Seysd Mohammad Ali Razavi, Elnaz Milani
Abstract -   Full Text (PDF)
XML The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging
Atusa Sahaf Zadeh, Fereshteh Mansoori, Seyed Hamid Khodadad Hosseini, Asad Kord Naij
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XML Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta
Fereshteh Shokri, Mania Salehi Far, Mohammad Hossein Azizi
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XML Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life
Ali Akbar Ghaderi, Solmaz Sarem Nejad, Mohammad Hossein Azizi
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XML Application of acoustic method for estimation of kiwifruit firmness during storage
Shiddokht Javadi, Seyed Mahdi Nasiri
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XML Drying of Button Mushroom by Infrared-Hot Air System
Fakhredin Salehi, Mahdi Kashani Nejad, Ali Reza Sadeghi Mahoonak, Aman Mohammad Ziyai Far
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XML The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni
Mahboobeh Kalantar Mahdavi, Ali Fazl Ara, Seyed Ali Yasini Ardakani
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XML Production optimization of orange peel oil – quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder
Shima Hosseini, Ali Reza Sadeghi Mahoonak, Seyed Mahdi Jafari, Mohammad Ghorbani, Azadeh Salimi
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XML Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus
Vajiheh Zare Baghi Abad, Farideh Tabataba i Yazdi, Seyed Ali Mortazavi, Mahdi Varidi
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