University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2011
05
31
Production of pre-cooked and dried red kidney bean in order to reduce its cooking time
1
10
FA
https://foodresearch.tabrizu.ac.ir/article_350.html
https://foodresearch.tabrizu.ac.ir/article_350_477b8af774ac21af9786d3bbfe7de50d.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2011
05
31
Determination of some physical properties of walnut kernel for qualitive separation
11
17
FA
https://foodresearch.tabrizu.ac.ir/article_351.html
https://foodresearch.tabrizu.ac.ir/article_351_eb944d855118e6bbc2b0f63fb86a4a19.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
The effect of transglutaminase on the chemical and textural characteristics and microstructure of low-fat white brined cheese
19
28
FA
https://foodresearch.tabrizu.ac.ir/article_352.html
https://foodresearch.tabrizu.ac.ir/article_352_89dc0c9ea0559114f523e95fe17a60c6.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Antioxidant and antibacterial activity of the essential oil and methanol extract from Mentha longifolia Hudson
29
38
FA
https://foodresearch.tabrizu.ac.ir/article_353.html
https://foodresearch.tabrizu.ac.ir/article_353_94bd64713f72091bbc5866544b384789.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Antioxidant activity of Toyserkani variety of walnut husk and comparison of its antiradical activity with synthetic antioxidants
39
50
FA
https://foodresearch.tabrizu.ac.ir/article_354.html
https://foodresearch.tabrizu.ac.ir/article_354_d96338ff6a052bd208d41c19674bcb8c.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Rheological properties of deep frying batters prepared with different composition
51
61
FA
https://foodresearch.tabrizu.ac.ir/article_355.html
https://foodresearch.tabrizu.ac.ir/article_355_9f5836aba4cb9888c9d189a10f08bcd1.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Physical properties of natural and hydroxypropylated wheat and oat starch gels
63
73
FA
https://foodresearch.tabrizu.ac.ir/article_356.html
https://foodresearch.tabrizu.ac.ir/article_356_92a7f2ddf7842d14e876a6e96bb7fe87.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Effects of calcium chloride and salicylic acid on quality and shelf life of plum "golden drop" cultivar
75
85
FA
https://foodresearch.tabrizu.ac.ir/article_357.html
https://foodresearch.tabrizu.ac.ir/article_357_0cf00a0300e37d6d46278b8d2fd3a7a7.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Investigation of various rheological models in suspensions containing tragacanth gum
87
96
FA
https://foodresearch.tabrizu.ac.ir/article_358.html
https://foodresearch.tabrizu.ac.ir/article_358_0e1e4109873fe409a7d3508ed6920fbd.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
22
1
2012
05
30
Increasing the probiotic survival in functional ice cream by microencapsulation
97
102
FA
https://foodresearch.tabrizu.ac.ir/article_359.html
https://foodresearch.tabrizu.ac.ir/article_359_94194d2d0b603aec10fe1417d8e4aaee.pdf