Effects of NaCl concentration on native and acetylated wheat gluten
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
361
371
https://foodresearch.tabrizu.ac.ir/article_308_fa895da2689d3cb1c1984187b91e2128.pdf
Study of the oxidation kinetic parameters affected by different concentrations of galic acid
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
373
382
https://foodresearch.tabrizu.ac.ir/article_309_57a9aa044afc23e85ee825e5ed1f31ac.pdf
Study on cholesterol removal by Lactobacillus reuteri and its survival in simulated gastrointestinal tract and yogurt
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
383
393
https://foodresearch.tabrizu.ac.ir/article_310_00d2448305260cbcaecb5e3c337a67e3.pdf
Optimizing quality characteristicsof semiwet kumquat with osmotic-ultrasonic methods
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
395
409
https://foodresearch.tabrizu.ac.ir/article_311_775c6b29c4b8cc8d4974cd6a84c62a59.pdf
Effect of moisture contant, rotational speed and duration of test on breakage susceptibility of rice bulk sample by a modifieid centrafugal tester
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
411
420
https://foodresearch.tabrizu.ac.ir/article_312_db9cdb4c0bea730c77a25db316d9cdc2.pdf
Improvement of box cake quality using instant wheat starch
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
421
429
https://foodresearch.tabrizu.ac.ir/article_313_e5a9d772c775ff7766cc0df6c8b02d94.pdf
Comparing different methods for evaluating gassing power and
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
431
442
https://foodresearch.tabrizu.ac.ir/article_314_7f8432727f848364330d302b1575409b.pdf
Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
443
454
https://foodresearch.tabrizu.ac.ir/article_315_07c1e0ce4cf3a22442faaceea7fd5590.pdf
Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
455
464
https://foodresearch.tabrizu.ac.ir/article_316_9ada751552949e3ec6997bf11ee5fa9e.pdf
temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste
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article
2013
per
Effect of pH,
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
465
475
https://foodresearch.tabrizu.ac.ir/article_317_24df6feb1013474c7dfc2017b7804417.pdf
Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
477
486
https://foodresearch.tabrizu.ac.ir/article_318_7cbf3904370171bbdc79f2037624e28c.pdf
Reduction of patulin in apple juice concentrates by using folic and pantothenic acids
text
article
2013
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
4
no.
2013
487
497
https://foodresearch.tabrizu.ac.ir/article_319_76a9834be1103fda5dba11a32188fee1.pdf