شماره 1 تاریخ انتشار 2018-01-01

• Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
• The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
• Physical Properties of Fermented Milk Tablets
• Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
• The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
• Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process
• The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
• The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations
• Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens
• Fractionation and Determination of Some Structural Properties of Persian Gum