Effect of sodium caseinate, whey protein concentrate and carboxymethylcellulose on fat droplet size and gravitational separation in salad dressing
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
143
154
https://foodresearch.tabrizu.ac.ir/article_154_d27ae78baf5700521e90248d316b0bf2.pdf
Effects of heat-moisture treated wheat starch addition on properties of dough and loaf bread
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
155
164
https://foodresearch.tabrizu.ac.ir/article_156_93f6c3d9173b4f42b31bc5a152e6dcc5.pdf
Effect of Kefiran on physicochemical characteristics of wheat and flour and rheological properties of dough
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
165
177
https://foodresearch.tabrizu.ac.ir/article_157_4c844f39375885c9a88608b32e33ed81.pdf
Effect of organic and nitrogen fertilizers on physicochemical properties and bread-making quality of wheat (Triticum aestivum cv. Alvand)
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
179
197
https://foodresearch.tabrizu.ac.ir/article_162_7ab8c6db93c453ca57f51c26925c802e.pdf
Antioxidant activity of hawthorn (Crataegus elbursensis) extract on stability of soybean oil
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
199
209
https://foodresearch.tabrizu.ac.ir/article_163_23b8377c02c129f41a3e17d1b7f7449a.pdf
The effect of moisture content on some mechanical properties of three varieties of pistachio nuts
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
211
221
https://foodresearch.tabrizu.ac.ir/article_164_31b44b6d3fd873931d0d17fff46e43e8.pdf
Production of biodegradable edible films from corn based products and investigation of their physical and mechanical properties
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
223
225
https://foodresearch.tabrizu.ac.ir/article_165_47faa44f9104ab7e82c3b870c8e9c672.pdf
Effect of heating and acidification on total phenolic content and antioxidant activity of date palm pit extract
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
237
248
https://foodresearch.tabrizu.ac.ir/article_166_2893a5717b796394abbadb5494cdcfd1.pdf
The effect of exopolysaccharid –producing starters on the proteolysis and lipolysis of the ultrafiltered white cheese
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
249
257
https://foodresearch.tabrizu.ac.ir/article_167_a1dfedf6f63cc10340fa0c9ca92f89e9.pdf
Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
259
270
https://foodresearch.tabrizu.ac.ir/article_168_a04b22d4983f9d071594bc6eaad15932.pdf
Effects of acorn flour on the properties of dough and Barbari bread
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
271
280
https://foodresearch.tabrizu.ac.ir/article_169_8a5766aca729a19d1814e3756a2fe388.pdf
Application of flaxseed in breadmaking: effect on chemical characteristics, fat composition of flour and bread, and sensory quality of enriched semi-flat bread
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
2
no.
2013
281
292
https://foodresearch.tabrizu.ac.ir/article_170_0394d733c32d2aeeac77b0df61ffdf07.pdf