FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
320
Research Paper
Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties
25
11
2012
22
3
215
223
23
08
2010
06
08
2012
2012
https://foodresearch.tabrizu.ac.ir/article_320.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
321
Research Paper
Possibility of using different predictive models to estimate pistachio seed mass and determine suitable model
25
11
2012
22
3
225
240
12
09
2011
25
03
2012
2012
https://foodresearch.tabrizu.ac.ir/article_321.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
322
Research Paper
Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue
26
10
2012
22
3
241
248
17
04
2012
06
06
2012
2012
https://foodresearch.tabrizu.ac.ir/article_322.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
323
Research Paper
Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake
25
11
2012
22
3
249
262
02
01
2012
13
06
2012
2012
https://foodresearch.tabrizu.ac.ir/article_323.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
324
Research Paper
Novel formulation of butter with hazelnut and walnut powders: Physical and organoleptic properties
25
11
2012
22
3
264
270
06
02
2011
19
06
2012
2012
https://foodresearch.tabrizu.ac.ir/article_324.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
325
Research Paper
Effect of different concentration of Aloe vera gel on maintaining postharvest quality of strawberry
25
11
2012
22
3
272
285
19
10
2010
02
12
2012
2012
https://foodresearch.tabrizu.ac.ir/article_325.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
326
Research Paper
Hydroxypropylation of wheat and oat starches and evaluation of someof their properties
25
11
2012
22
3
287
299
18
12
2011
24
07
2012
2012
https://foodresearch.tabrizu.ac.ir/article_326.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
327
Research Paper
Changes of crust and crumb firmness of part-baked Sangak bread packaged in modified atmosphere during storage time
25
11
2012
22
3
301
310
09
05
2012
28
07
2012
2012
https://foodresearch.tabrizu.ac.ir/article_327.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
328
Research Paper
Phytochemical, antibacterial and antioxidant properties of
Cuminum Cyminum L. essential oil
25
11
2012
22
3
311
321
02
05
2012
31
07
2012
2012
https://foodresearch.tabrizu.ac.ir/article_328.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
329
Research Paper
The quantitative and qualitative effects of absolute freezing and defrosting following freezing on Iranian frozen hamburger
25
11
2012
22
3
323
335
07
01
2012
06
08
2012
2012
https://foodresearch.tabrizu.ac.ir/article_329.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
330
Research Paper
Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration
25
11
2012
22
3
337
346
14
07
2011
24
08
2012
2012
https://foodresearch.tabrizu.ac.ir/article_330.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
331
Research Paper
Modeling thin-layer drying of banana and process optimization using artificial neural network
25
11
2012
22
3
347
360
10
09
2011
04
12
2012
2012
https://foodresearch.tabrizu.ac.ir/article_331.html
unavailable