Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
1
13
https://foodresearch.tabrizu.ac.ir/article_213_1a3788395428e573bb0aee660b49a82e.pdf
Determination of rice breakage susceptibility index by means of a laboratory milling tester
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
15
24
https://foodresearch.tabrizu.ac.ir/article_214_2a7e60d21ccdbbbda911955c57e8c932.pdf
The optimal size of the food and beverage industries and its changes during first years of the second, third and fourth development plan in Iran
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
15
36
https://foodresearch.tabrizu.ac.ir/article_215_e1119c5668b9c1941174e0e8015f444b.pdf
Determination of some characteristics of dough and biscuit enriched with oat bran
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
37
45
https://foodresearch.tabrizu.ac.ir/article_216_3002094508062798aef49cd48be5cac9.pdf
Evaluation of different methods of color evaluation in Spaghetti
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
47
57
https://foodresearch.tabrizu.ac.ir/article_217_a053b6d954e20ee3b373b23976fada0e.pdf
Effect of soy flour fat content on chemical and functional properties of its protein isolate
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
59
67
https://foodresearch.tabrizu.ac.ir/article_218_829273133df1799bedfe3e53f0bb094e.pdf
Optimization of bioactive compounds extraction process from bene hull
(Pistacia atlantica) using subcritical water by response surface methodology
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
69
80
https://foodresearch.tabrizu.ac.ir/article_219_c14090360cceb3752d587ad22637b63b.pdf
Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
81
95
https://foodresearch.tabrizu.ac.ir/article_220_676f1179873ea3479db4a1408f0e0043.pdf
Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
97
106
https://foodresearch.tabrizu.ac.ir/article_221_47a448e0bdd79690a616987890634166.pdf
Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
107
119
https://foodresearch.tabrizu.ac.ir/article_222_ece5219157d8d5a101e3ed816d604608.pdf
Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
121
131
https://foodresearch.tabrizu.ac.ir/article_223_da6fa80294d012962e95a79d1ff48660.pdf
Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
1
no.
2013
133
142
https://foodresearch.tabrizu.ac.ir/article_224_09b3b7d7b43a0a146d72570e6dc52474.pdf