@article { author = {}, title = {Effect of sodium caseinate, whey protein concentrate and carboxymethylcellulose on fat droplet size and gravitational separation in salad dressing}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {143-154}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر کاربرد کازئینات سدیم، کنسانتره پروتئین های آب پنیر و کربوکسی متیل سلولز بر اندازه قطرات چربی و تفکیک گرانشی در سس سالاد}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_154.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_154_d27ae78baf5700521e90248d316b0bf2.pdf} } @article { author = {}, title = {Effects of heat-moisture treated wheat starch addition on properties of dough and loaf bread}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {155-164}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر افزودن نشاسته گندم اصلاح شده با فرایند حرارتی-رطوبتی بر ویژگی‌های خمیر و نان حجیم}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_156.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_156_93f6c3d9173b4f42b31bc5a152e6dcc5.pdf} } @article { author = {}, title = {Effect of Kefiran on physicochemical characteristics of wheat and flour and rheological properties of dough}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {165-177}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر کفیران بر ویژگی¬های فیزیکی-شیمیایی گندم و آرد و خواص رئولوژیکی خمیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_157.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_157_4c844f39375885c9a88608b32e33ed81.pdf} } @article { author = {}, title = {Effect of organic and nitrogen fertilizers on physicochemical properties and bread-making quality of wheat (Triticum aestivum cv. Alvand)}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {179-197}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر کودهای آلی و نیتروژن بر ویژگی‎های فیزیکی شیمیایی و کیفیت نانوایی گندم رقم الوند}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_162.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_162_7ab8c6db93c453ca57f51c26925c802e.pdf} } @article { author = {}, title = {Antioxidant activity of hawthorn (Crataegus elbursensis) extract on stability of soybean oil}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {199-209}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {فعالیت¬ آنتی¬اکسیدانی عصاره میوه ولیک در پایدارسازی روغن سویا}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_163.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_163_23b8377c02c129f41a3e17d1b7f7449a.pdf} } @article { author = {}, title = {The effect of moisture content on some mechanical properties of three varieties of pistachio nuts}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {211-221}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر رطوبت بر برخی خواص مکانیکی سه رقم پسته}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_164.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_164_31b44b6d3fd873931d0d17fff46e43e8.pdf} } @article { author = {}, title = {Production of biodegradable edible films from corn based products and investigation of their physical and mechanical properties}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {223-225}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید فیلم¬های خوراکی زیست تخریب پذیر از محصولات بر پایه ذرت و بررسی ویژگی¬های فیزیکی و مکانیکی آنها}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_165.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_165_47faa44f9104ab7e82c3b870c8e9c672.pdf} } @article { author = {}, title = {Effect of heating and acidification on total phenolic content and antioxidant activity of date palm pit extract}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {237-248}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر حرارت دهی و اسیدی کردن بر مقدار ¬فنل کل و فعالیت آنتی اکسیدانی عصاره¬ی هسته¬ی خرما}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_166.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_166_2893a5717b796394abbadb5494cdcfd1.pdf} } @article { author = {}, title = {The effect of exopolysaccharid –producing starters on the proteolysis and lipolysis of the ultrafiltered white cheese}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {249-257}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر آغازگرهای تولید کننده اگزوپلی¬ساکارید بر روی پروتئولیز و لیپولیز پنیر سفید فراپالایشی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_167.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_167_a1dfedf6f63cc10340fa0c9ca92f89e9.pdf} } @article { author = {}, title = {Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {259-270}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی تاثیر جایگزینی تخم مرغ با شیر سویا بر خصوصیات رئولوژیکی و بافتی سس مایونز}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_168.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_168_a04b22d4983f9d071594bc6eaad15932.pdf} } @article { author = {}, title = {Effects of acorn flour on the properties of dough and Barbari bread}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {271-280}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثرات آرد بلوط بر ویژگی¬های خمیر و نان بربری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_169.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_169_8a5766aca729a19d1814e3756a2fe388.pdf} } @article { author = {}, title = {Application of flaxseed in breadmaking: effect on chemical characteristics, fat composition of flour and bread, and sensory quality of enriched semi-flat bread}, journal = {Food Research Journal}, volume = {23}, number = {2}, pages = {281-292}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {کاربرد بزرک در تهیه نان: اثر بر خواص شیمیایی، ترکیب فاز چربی آرد و نان و کیفیت حسی نان نیمه حجیم غنی شده}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_170.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_170_0394d733c32d2aeeac77b0df61ffdf07.pdf} }