FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
308
Research Paper
Effects of NaCl concentration on native and acetylated wheat gluten
20
02
2013
22
4
361
371
09
10
2011
13
08
2012
2013
https://foodresearch.tabrizu.ac.ir/article_308.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
309
Research Paper
Study of the oxidation kinetic parameters affected by different concentrations of galic acid
19
02
2013
22
4
373
382
18
04
2010
08
09
2012
2013
https://foodresearch.tabrizu.ac.ir/article_309.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
310
Research Paper
Study on cholesterol removal by Lactobacillus reuteri and its survival in simulated gastrointestinal tract and yogurt
20
02
2013
22
4
383
393
17
01
2012
09
09
2012
2013
https://foodresearch.tabrizu.ac.ir/article_310.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
311
Research Paper
Optimizing quality characteristicsof semiwet kumquat with osmotic-ultrasonic methods
20
02
2013
22
4
395
409
24
12
2011
23
09
2012
2013
https://foodresearch.tabrizu.ac.ir/article_311.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
312
Research Paper
Effect of moisture contant, rotational speed and duration of test on breakage susceptibility of rice bulk sample by a modifieid centrafugal tester
18
12
2013
22
4
411
420
18
12
2013
18
12
2013
2013
https://foodresearch.tabrizu.ac.ir/article_312.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
313
Research Paper
Improvement of box cake quality using instant wheat starch
19
02
2013
22
4
421
429
06
09
2011
31
10
2012
2013
https://foodresearch.tabrizu.ac.ir/article_313.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
314
Research Paper
Comparing different methods for evaluating gassing power and
20
02
2013
22
4
431
442
31
12
2011
07
11
2012
2013
https://foodresearch.tabrizu.ac.ir/article_314.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
315
Research Paper
Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber
19
02
2013
22
4
443
454
04
04
2012
08
11
2012
2013
https://foodresearch.tabrizu.ac.ir/article_315.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
316
Research Paper
Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars
19
02
2013
22
4
455
464
16
01
2012
12
11
2012
2013
https://foodresearch.tabrizu.ac.ir/article_316.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
317
Research Paper
temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste
19
02
2013
22
4
465
475
02
08
2012
18
11
2012
2013
https://foodresearch.tabrizu.ac.ir/article_317.html
Effect of pH,
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
318
Research Paper
Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811
19
02
2013
22
4
477
486
07
02
2011
01
01
2013
2013
https://foodresearch.tabrizu.ac.ir/article_318.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
319
Research Paper
Reduction of patulin in apple juice concentrates by using folic and pantothenic acids
19
02
2013
22
4
487
497
17
04
2012
17
06
2012
2013
https://foodresearch.tabrizu.ac.ir/article_319.html
unavailable