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Keywords = Color
Number of Articles: 3
Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes

Volume 36, Issue 1, 2026, Pages 61-78

10.22034/fr.2026.70712.1983

Fakhreddin Salehi; Sepideh Vejdanivahid

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Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating

Volume 32, Issue 1, December 2021, Pages 45-61

10.22034/fr.2021.42868.1775

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  • PDF 1.18 M

The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread

Volume 30, Issue 3, November 2020, Pages 89-105

Azadeh Shahsavna Tabrizi; Esmaeil Ataye Salehi; Zahra Sheikholeslami

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  • PDF 1.63 M

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