The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
293
303
https://foodresearch.tabrizu.ac.ir/article_101_effeddc00a90e800fc1f27ab8f111496.pdf
Production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
305
317
https://foodresearch.tabrizu.ac.ir/article_102_a42ca5061b946c360aef5e4000a0fb45.pdf
The combined effect of Mentha spicata essential oil and nisin on the growth of Escherichia coli O157:H7
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
319
328
https://foodresearch.tabrizu.ac.ir/article_103_ca15848217bc7b47a85ad8ffe794cfa4.pdf
Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
330
346
https://foodresearch.tabrizu.ac.ir/article_117_77af83599e686804dc0600918a7f3f1f.pdf
Effects of addition of acetic acid on some physicochemical properties of wheat starch
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
347
355
https://foodresearch.tabrizu.ac.ir/article_118_0f3e0e11262764efabaec8f7ddfec6bb.pdf
Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
357
366
https://foodresearch.tabrizu.ac.ir/article_119_2ff296686b8d6f6608e260325be76537.pdf
Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
367
380
https://foodresearch.tabrizu.ac.ir/article_120_70abe5d5dbb72dfa5ed2bf9a86a649eb.pdf
The effect of polymer packaging containing antioxidant on soybean oil stability
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
381
391
https://foodresearch.tabrizu.ac.ir/article_121_86254841e76d4cd6bca8bdb96dbef23d.pdf
Oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
393
410
https://foodresearch.tabrizu.ac.ir/article_122_b31fb400c5bc287e413939bf72108de5.pdf
Application of image processing for determination of L*, a*and b*indices in color measurement of foods
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
411
422
https://foodresearch.tabrizu.ac.ir/article_123_5a9a5b4275ed866d8a448862b34cf2a3.pdf
Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
423
434
https://foodresearch.tabrizu.ac.ir/article_124_32e5878d3fa58cb99d2a64649e285db1.pdf
Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
3
no.
2013
435
444
https://foodresearch.tabrizu.ac.ir/article_125_c3ac5f7b4708f41fa7b79ea09731b22c.pdf