issue 2 publication date 2018-12-01
- Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste
- Instrumental texture properties of Spanish turrón, Italian torrone and French nougat
- Thermal processing determination time for fermented and acidified indigenes Iranian vegetables
- Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
- Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature
- Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder
- Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat
- Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice
- Some chemical characteristics of major varieties of sour cherry grown in Iran
- Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt
- A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
- Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application