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Volume & Issue: Volume 5, Issue 19, December 2008 
Number of Articles: 9

Laboratory scale production of soy yogurt with strawberry Flavor

Pages 1-9

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  • PDF 12.21 K

Effect of Tempering on Margarine Specification

Pages 11-20

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  • PDF 8.38 K

Determination and investigation of some physical properties of seven variety rapeseed

Pages 21-27

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  • PDF 10.11 K

Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads

Pages 29-35

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  • PDF 121.17 K

Evaluation of chemical and microbal characteristics of butter packaged by dairy industries

Pages 37-46

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  • PDF 165.78 K

Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions

Pages 47-56

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  • PDF 167.16 K

Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time

Pages 57-66

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  • PDF 187.14 K

Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss)

Pages 67-77

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  • PDF 235.94 K

Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments.

Pages 79-89

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  • PDF 11.42 K
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