Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

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