Effect of barley malt flour on the quality of Barbari dough and bread
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
489
497
https://foodresearch.tabrizu.ac.ir/article_3396_0319349604d3584bd14ce69e82d93ec8.pdf
Purification of conjugated linoleic acid isomers by selective esterification with Candida rugosa lipase
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
497
506
https://foodresearch.tabrizu.ac.ir/article_3398_96862a9acf717740f48149f2f69111a5.pdf
Effect of pasteurization and packaging on the physicochemical and sensory properties of pot (Kope) cheese
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
507
517
https://foodresearch.tabrizu.ac.ir/article_3399_51c4b5466bd509978ec3115cf53b7868.pdf
Physical and mechanical properties of carboxymethyl cellulose based films containing essential oil and effect of films on lamb-meat color using image processing
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
519
529
https://foodresearch.tabrizu.ac.ir/article_3400_14a7a318545c5054d87dd8634d5367a9.pdf
Survival of Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) and their effect on quality and microstructure of doogh
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
531
541
https://foodresearch.tabrizu.ac.ir/article_3401_75d4ed44f696458deeba0785a6be3ed9.pdf
Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
543
557
https://foodresearch.tabrizu.ac.ir/article_3402_eadb723ac42f1d31a486e38a06cf2b21.pdf
Some qualitative properties of functional macaroni with flaxseed powder
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
559
567
https://foodresearch.tabrizu.ac.ir/article_3403_166df9490e4c6690d5cba12794754dac.pdf
Study on time-dependent rheological behavior of bene butter
(Pistacia atlantica)
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
569
578
https://foodresearch.tabrizu.ac.ir/article_3406_c62421330b1fa7ef18a872f4d3e4c262.pdf
Evaluation of hedonic pricing of dairy products
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
579
588
https://foodresearch.tabrizu.ac.ir/article_3407_db22ed9c846d6198a98e3ca5e217e6e0.pdf
Production artemia enrichment liquid super selco with internal capacities
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
591
599
https://foodresearch.tabrizu.ac.ir/article_3408_320aa2897b6437225280bc196c7e0267.pdf
Milk pasteurization by induction heating and its effect on the microbiological quality of milk
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
599
612
https://foodresearch.tabrizu.ac.ir/article_3409_8a73db549176895b0213e94b9b35019b.pdf
Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
4
no.
2015
613
624
https://foodresearch.tabrizu.ac.ir/article_3410_0b2b3ff9c17ad6ea71c87349ff66b323.pdf