Volume & Issue: Volume 16, Issue 96, January 2020 
Number of Articles: 15

Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot

Pages 27-42

10.29252/fsct.16.96.27

Fatemeh Zhandari; fakhri shahidi; Mohammad Javad Varidi; Farideh Tabatabaei yazdi; Mohammad Reze Edalatian Dovom; Sahar Roshanak

Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed

Pages 185-197

10.29252/fsct.16.96.185

Alireza Sadeghi Mahoonak; mahya shariat alavi; Mehran Alami; Mohammad Ghorbani