the possibility of fractional replacement of gelatin in pastille with either soluble, fractions or whole persian gum and the effects of olibanum gum addition on some sensory and physical properties of pastille were evaluated. findings revealed that persian gum either alone or along with high levels of sucrose could not result in gelation, whereas its insoluble part addition led to some gelation...

this  article  provides  an  overview  on  preparation,  design,  crystal structure  and  properties  of  some  metal-organic  frameworks  of carboxylate coordination polymers mixed with pyridine-functionality linkers  prepared  in  our  laboratory.  the  article  covers  coordination polymers  in  two-  and  three-dimensional  supramolecular architectures. the reported coordination polymers ex...

chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. the purpose of current research is to gain these advantages of chubak extract in sponge cake production. for this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical a...

Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...