@article { author = {}, title = {Morphology, contact angle and color properties of starch-poly vinyl alcohol – cellulose nanocrystal bionanocomposite films}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {141-155}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مورفولوژی، زاویه تماس و ویژگی های رنگی فیلم های بیونانوکامپوزیت}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_500.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_500_32310dfcdfc661b47b1f4abc0a53016d.pdf} } @article { author = {}, title = {Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {155-165}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر جایگزینی ساکارز توسط قندهای الکلی و آسپارتام بر خواص کیک¬ اسفنجی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_501.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_501_84867aee9b756c5848104eb2c6ae844f.pdf} } @article { author = {}, title = {Isolation and identification of lactic acid bacteria in mother,s breast milk using 16S ribosomal DNA sequencing method}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {167-178}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {جداسازی و شناسایی باکتریهای خانواده اسید لاکتیک فلور میکروبی شیر مادر به روش سکوئنس DNA در ناحیه 16S ریبوزومی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_502.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_502_5e0c8c698f66ff6d751332d69fd0562f.pdf} } @article { author = {}, title = {Effect of gellan hydrocolloid on rheological properties and stabilization of a fiber-enriched Doogh}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {179-194}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر افزودن هیدروکلوئید ژلان روی ویژگیهای رئولوژیکی و پایدارسازی دوغ فیبردار}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_503.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_503_02c1bfd60225ab048d519ae370f98d18.pdf} } @article { author = {}, title = {Effect of pectin and cross-linked pectin on characteristics of dough and pan bread}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {195-207}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر پکتین و پکتین با اتصالات عرضی بر ویژگی¬های خمیر و نان قالبی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_504.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_504_fa900f485f6c71b4f69666864775ca0a.pdf} } @article { author = {}, title = {Extending bread shelf-life using polysaccharide coatings containnig potassium sorbate}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {209-217}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {افزایش ماندگاری نان باگت با استفاده از پوشش پلی ساکاریدی محتوی سوربات پتاسیم}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_505.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_505_d7b3843f1c430775a02f4e83d0da1488.pdf} } @article { author = {}, title = {The effects of acetic acid and sodium chloride solutions on accelerated ripening of Mazafati date}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {219-227}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر محلولهای اسید استیک و کلرید سدیم بر تسریع رساندن مصنوعی خرمای مضافتی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_506.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_506_95441335d19eaa84b4737feebe82ef23.pdf} } @article { author = {}, title = {Effects of milk permeate addition on physicochemical and textural properties of toffee}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {229-246}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر افزودن تراویده (پرمییت) فرآیند فراپالایش شیر بر ویژگی¬های فیزیکوشیمیایی و بافتی تافی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_507.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_507_f45e7cc63ff09f7830565454cc0a53e5.pdf} } @article { author = {}, title = {Effect of freezing and freeze-drying process on the survival of sourdough lactic acid bacteria}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {247-255}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر فرآیندهای انجماد و خشک کردن انجمادی بر نرخ زنده مانی باکتری¬های اسید لاکتیک خمیرترش}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_508.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_508_c7ecb0e7b6dc67ec5ec4705cdabb97a3.pdf} } @article { author = {}, title = {Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough}, journal = {Food Research Journal}, volume = {21}, number = {2}, pages = {257-269}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {استفاده از روش رویه پاسخ در بررسی تاثیر اجزا ژل بهبوددهنده بر چسبندگی خمیر نان بربری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_509.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_509_3de2636b901c15850f43972809677100.pdf} }