Volume & Issue: Volume 12, Issue 47, July 2015 
Number of Articles: 21

Effect of steaming on textural properties of date paste (C.V. kabkab)

Pages 1-8

fatemeh Modaresi,; ahmad Mostaan; mir khalil Piruzi Fard; mohammad Ali Zade Khaled Abad

Evaluation of phytic acid and zinc content in breads produced in Ahwaz

Pages 9-19

mohammad hojati; ali reza jahangiri; mohammad ali najafi

Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality .

Pages 87-96

Bahareh Sahraiyan; Ladan Dehghan Tanha; Zahra Sheikhol Eslami; Fariba Naghi pour

Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer

Pages 109-122

Omid Reza Roosata pour; Neda Maftoon Azad; Ahmad Khalu Ahmadi

Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score

Pages 133-140

Narges Rahimi; Mahdi Karimi; Hashem Pour Azarang; Seyed Ali Mortazavi

Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)

Pages 171-180

Noshin Faraji; Neda Mafton Azad; Asgar Farahnaki; Fojan Badiee; Seyed Ebrahim Hosseini

Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology

Pages 181-196

Amir Pour Farzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi

The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology

Pages 197-206

Seyed Mohammad Meshkani; Zahra Pour fallah; Hamid Tavakoli Pour; Seyed Hamed Reza Beheshti

Evaluation effects of gelatins types on functional properties of fat free set style yogurt

Pages 221-230

Ali Motamedzadegan; Seyed Ahmad Shahidi; Seyed Hashem Hosseini parvar; Saideh Ebdali