Journal of food science and technology(Iran) - Articles List

Volume & Issue: Volume 5, Issue 19, December 2008

Number of Articles: 9

Laboratory scale production of soy yogurt with strawberry Flavor

Pages 1-9

Effect of Tempering on Margarine Specification

Pages 11-20

Determination and investigation of some physical properties of seven variety rapeseed

Pages 21-27

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

Pages 29-35

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

Pages 37-46

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

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

Pages 57-66

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

Pages 67-77

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

Pages 79-89

Journal of food science and technology(Iran)

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