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Volume & Issue: Volume 5, Issue 18, October 2008 
Number of Articles: 9

Using date Powder in Formulation of Chocolate Toffee

Pages 1-8

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  • PDF 149.74 K

The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread

Pages 9-16

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  • PDF 10.25 K

Survey of Formulation, Production and Sensory Evaluation of Pistachio Butter

Pages 19-26

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  • PDF 22.3 K

Inhibition of Listeria Monocytogenes Growth by Lactic Acid Bacteria in Strile Cold Smoked Roach (Rurtillus frisii kutum )

Pages 27-36

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  • PDF 22.58 K

The Effect of Mechanical Loads on Apple Damage after Storage

Pages 37-44

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  • PDF 162.37 K

Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384

Pages 45-52

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  • PDF 161.49 K

Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC

Pages 53-59

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  • PDF 14.34 K

Comparison of Physico-Chemical Properties of Triticale and Barley Malt

Pages 61-68

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  • PDF 152.92 K

Antioxidant activity of phenolic compounds of grape pomace (Research note)

Pages 69-74

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  • PDF 126.03 K
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