University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Effect of barley malt flour on the quality of Barbari dough and bread
Effect of barley malt flour on the quality of Barbari dough and bread
489
497
3396
FA
Journal Article
2015
04
05
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Purification of conjugated linoleic acid isomers by selective esterification with Candida rugosa lipase
Purification of conjugated linoleic acid isomers by selective esterification with Candida rugosa lipase
497
506
3398
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Effect of pasteurization and packaging on the physicochemical and sensory properties of pot (Kope) cheese
Effect of pasteurization and packaging on the physicochemical and sensory properties of pot (Kope) cheese
507
517
3399
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Physical and mechanical properties of carboxymethyl cellulose based films containing essential oil and effect of films on lamb-meat color using image processing
Physical and mechanical properties of carboxymethyl cellulose based films containing essential oil and effect of films on lamb-meat color using image processing
519
529
3400
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Survival of Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) and their effect on quality and microstructure of doogh
Survival of Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) and their effect on quality and microstructure of doogh
531
541
3401
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums
Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums
543
557
3402
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Some qualitative properties of functional macaroni with flaxseed powder
Some qualitative properties of functional macaroni with flaxseed powder
559
567
3403
FA
Journal Article
2015
04
07
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Study on time-dependent rheological behavior of bene butter
(Pistacia atlantica)
Study on time-dependent rheological behavior of bene butter
(Pistacia atlantica)
569
578
3406
FA
Journal Article
2015
04
14
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Evaluation of hedonic pricing of dairy products
Evaluation of hedonic pricing of dairy products
579
588
3407
FA
Journal Article
2015
04
14
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Production artemia enrichment liquid super selco with internal capacities
Production artemia enrichment liquid super selco with internal capacities
591
599
3408
FA
Journal Article
2015
04
14
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Milk pasteurization by induction heating and its effect on the microbiological quality of milk
Milk pasteurization by induction heating and its effect on the microbiological quality of milk
599
612
3409
FA
Journal Article
2015
04
14
University of Tabriz
Food Research Journal
2008-515X
24
4
2015
02
20
Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties
Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties
613
624
3410
FA
Journal Article
2015
04
19