Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour
text
article
2011
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2011
269
280
https://foodresearch.tabrizu.ac.ir/article_410_938b5a50d88c30e9cec8cd2f1e4006aa.pdf
Fortification of wheat flour with purslane seed powder: Studying flour characteristics and dough rheological properties
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
281
294
https://foodresearch.tabrizu.ac.ir/article_411_5dc22b6f8cffe4504e51185544c07a0a.pdf
Comparison of physical and hydrodynamic properties of two commercial pomegranate varieties
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
295
303
https://foodresearch.tabrizu.ac.ir/article_412_fbd047d093fa2a703a960b19e335ad8d.pdf
Separation of walnut shell from kernels and kernel classification based on color using invariable moments, artificial networks and the method of discriminant analysis
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
305
316
https://foodresearch.tabrizu.ac.ir/article_413_cadafb1eebcc4b897d1406d0921729ce.pdf
Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in white brined cheese
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
217
328
https://foodresearch.tabrizu.ac.ir/article_414_2b6e540515818c7a6aea1445f2640469.pdf
Rheological properties of oil-in water heat stable emulsions made from different stabilizers
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
329
341
https://foodresearch.tabrizu.ac.ir/article_415_c6f11e49f2a8e70bd189923d4e9f1401.pdf
Changes in the mechanical properties of white seedless grapes during different maturity stages
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
343
354
https://foodresearch.tabrizu.ac.ir/article_416_1072c455d2089af7f84267f69158b6e4.pdf
Effects of gamma irradiation and chitosan edible coating on the bacterial, chemical and sensory properties of chicken meat
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
355
370
https://foodresearch.tabrizu.ac.ir/article_417_afb6ec6f52b6a2dec60062c05318c666.pdf
Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
371
378
https://foodresearch.tabrizu.ac.ir/article_418_dc30cb845e3383ea744cfad73eccacfd.pdf
Functional properties of hydrocolloid extracted from selected domestic Iranian seeds
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
379
390
https://foodresearch.tabrizu.ac.ir/article_419_950e97ed29f27d5c725fbdcac6098a37.pdf
Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
21
v.
3
no.
2012
391
399
https://foodresearch.tabrizu.ac.ir/article_420_16c6b1298afbf5db4e1f718bca7f89f3.pdf