Volume & Issue: Volume 13, Issue 59, January 0 
Number of Articles: 16

Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis

Pages 25-36

Farideh Tabatabai Yazdi; Ali Reza vaseei; Behrooz AliZadeh Behbahani; Seyed Ali Mortazavi

Evaluation of Chemical and Microbiological Properties of Concentrated “Tuluq” and “Torba” Yoghurts during Storage

Pages 37-47

Kazem Alirezaloo; Javad Hesari; Sodeif Azad Mard Damirchi; Safar Faraj Nia; Bahram Fathi Achachlooi

Drying of Button Mushroom by Infrared-Hot Air System

Pages 151-159

Fakhredin Salehi; Mahdi Kashani Nejad; Ali Reza Sadeghi Mahoonak; Aman Mohammad Ziyai Far

The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni

Pages 161-169

Seyed Ali Yasini Ardakani; Mahboobeh Kalantar Mahdavi; Ali Fazl Ara

Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus

Pages 181-192

Vajiheh Zare Baghi Abad; Farideh Tabataba i Yazdi; Seyed Ali Mortazavi; Mahdi Varidi