University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology
Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology
1
13
213
FA
Journal Article
2011
03
26
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Determination of rice breakage susceptibility index by means of a laboratory milling tester
Determination of rice breakage susceptibility index by means of a laboratory milling tester
15
24
214
FA
Journal Article
2010
06
12
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
The optimal size of the food and beverage industries and its changes during first years of the second, third and fourth development plan in Iran
The optimal size of the food and beverage industries and its changes during first years of the second, third and fourth development plan in Iran
15
36
215
FA
Journal Article
2011
12
25
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
22
Determination of some characteristics of dough and biscuit enriched with oat bran
Determination of some characteristics of dough and biscuit enriched with oat bran
37
45
216
FA
Journal Article
2012
04
05
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Evaluation of different methods of color evaluation in Spaghetti
Evaluation of different methods of color evaluation in Spaghetti
47
57
217
FA
Journal Article
2012
09
09
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Effect of soy flour fat content on chemical and functional properties of its protein isolate
Effect of soy flour fat content on chemical and functional properties of its protein isolate
59
67
218
FA
Journal Article
2011
05
30
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Optimization of bioactive compounds extraction process from bene hull
(Pistacia atlantica) using subcritical water by response surface methodology
Optimization of bioactive compounds extraction process from bene hull
(Pistacia atlantica) using subcritical water by response surface methodology
69
80
219
FA
Journal Article
2011
07
26
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation
Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation
81
95
220
FA
Journal Article
2010
06
14
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake
Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake
97
106
221
FA
Journal Article
2012
10
30
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time
Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time
107
119
222
FA
Journal Article
2012
06
16
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
26
Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut
Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut
121
131
223
FA
Journal Article
2012
04
16
University of Tabriz
Food Research Journal
2008-515X
23
1
2013
05
31
Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt
Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt
133
142
224
FA
Journal Article
2012
06
20