Production of pre-cooked and dried red kidney bean in order to reduce its cooking time
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article
2011
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Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2011
1
10
https://foodresearch.tabrizu.ac.ir/article_350_477b8af774ac21af9786d3bbfe7de50d.pdf
Determination of some physical properties of walnut kernel for qualitive separation
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article
2011
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2011
11
17
https://foodresearch.tabrizu.ac.ir/article_351_eb944d855118e6bbc2b0f63fb86a4a19.pdf
The effect of transglutaminase on the chemical and textural characteristics and microstructure of low-fat white brined cheese
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article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
19
28
https://foodresearch.tabrizu.ac.ir/article_352_89dc0c9ea0559114f523e95fe17a60c6.pdf
Antioxidant and antibacterial activity of the essential oil and methanol extract from Mentha longifolia Hudson
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
29
38
https://foodresearch.tabrizu.ac.ir/article_353_94bd64713f72091bbc5866544b384789.pdf
Antioxidant activity of Toyserkani variety of walnut husk and comparison of its antiradical activity with synthetic antioxidants
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
39
50
https://foodresearch.tabrizu.ac.ir/article_354_d96338ff6a052bd208d41c19674bcb8c.pdf
Rheological properties of deep frying batters prepared with different composition
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article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
51
61
https://foodresearch.tabrizu.ac.ir/article_355_9f5836aba4cb9888c9d189a10f08bcd1.pdf
Physical properties of natural and hydroxypropylated wheat and oat starch gels
text
article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
63
73
https://foodresearch.tabrizu.ac.ir/article_356_92a7f2ddf7842d14e876a6e96bb7fe87.pdf
Effects of calcium chloride and salicylic acid on quality and shelf life of plum "golden drop" cultivar
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article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
75
85
https://foodresearch.tabrizu.ac.ir/article_357_0cf00a0300e37d6d46278b8d2fd3a7a7.pdf
Investigation of various rheological models in suspensions containing tragacanth gum
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article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
87
96
https://foodresearch.tabrizu.ac.ir/article_358_0e1e4109873fe409a7d3508ed6920fbd.pdf
Increasing the probiotic survival in functional ice cream by microencapsulation
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article
2012
per
Food Research Journal
University of Tabriz
2008-515X
22
v.
1
no.
2012
97
102
https://foodresearch.tabrizu.ac.ir/article_359_94194d2d0b603aec10fe1417d8e4aaee.pdf