Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 122, April 2022 
Number of Articles: 30

The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread

Pages 101-113

10.52547/fsct.19.122.101

nayereh karimi, fariba zeynali, Mahmoud Rezazadeh Bari, Mehdi Nikoo, Forogh Mohtarami, Mehdi Kadivar

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

Pages 257-268

10.52547/fsct.19.122.257

reza shahraki, Amir Hossein Elhamirad, Javad Hesari, Mostafa Shahidi noghabi, احمد Pedram nia

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

Pages 335-348

10.52547/fsct.19.122.335

Bahareh Majdi, Mohammad Amin Mehrnia, Hassan Barzegar, Behrooz Alizadeh behbahani