Volume & Issue: Volume 19, Issue 131, December 2022 
Number of Articles: 30

Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology

Pages 101-115

10.22034/FSCT.19.131.101

Bahareh Goodarzi ShamsAbadi; Mohammad Amin Mehrnia; Mohammad Noshad; Behrooz Alizadeh Behbahani; Hassan Barzegar

Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread

Pages 161-172

10.22034/FSCT.19.131.161

Arezo eftekhari yazdi; Ahmad Pedram Nia; Fariba Naghipour; Amir Hossein Elhamirad; Reza Saiedi asl

Optimizing the consumption of CMC gum in different parts of Bighead carp nugget

Pages 199-210

10.22034/FSCT.19.131.199

sedigeh Sheikhiani; Kaveh Rahmanifarah; Mehdi Nikoo; Farzaneh Noori; Ahmad gharekhani

Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt

Pages 233-246

10.22034/FSCT.19.131.233

Salva Salva Ranjbary Vasegh; JAVAD hESARI; Seyed Hadi Peighambardoust; Hasan Moharrampour; Samad Bodbodak

Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake

Pages 247-259

10.22034/FSCT.19.131.247

bahareh sahraiyan; Seyed Ali Mortazavi; Mahdi Karimi; Farideh Tabatabaei yazdi; Mohebbat Mohebbi

Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel

Pages 373-386

10.22034/FSCT.19.131.373

Seyedeh Parinaz Mobasseri; Masoomeh Mehraban Sangatash; Hossein Sabet Sarvestani