Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles

Volume 32, Issue 3, June 2022, Pages 61-76

10.22034/fr.2021.42558.1773

Robabeh Khalkhali; toktam mostaghim

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Investigate the properties of donuts prepared with vaseline cinnamon portulaca seed powder

Volume 32, Issue 2, February 2022, Pages 15-30

10.22034/fr.2022.40399.1746

ramezan akbari; Lida Shahsavani Mojarad

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production of functional cake powder using quinoa flour and isomalt

Volume 32, Issue 1, December 2021, Pages 1-12

10.22034/fr.2021.34996.1687

Aida abazari; Mania salehifar

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Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake

Volume 31, Issue 1, May 2021, Pages 17-31

10.22034/fr.2021.15252.1360

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