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XML Effect of steaming on textural properties of date paste (C.V. kabkab)
fatemeh Modaresi, *, ahmad Mostaan, mir khalil Piruzi Fard, mohammad Ali Zade Khaled Abad
Abstract -   Full Text (PDF)
XML Evaluation of phytic acid and zinc content in breads produced in Ahwaz
mohammad hojati *, ali reza jahangiri, mohammad ali najafi
Abstract -   Full Text (PDF)
XML The study of xylitol production by Rhodotorula mucilaginosa isolated from nature
forugh asgari, gholam reza ghezelbash *, Iraj Nahvi
Abstract -   Full Text (PDF)
XML Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread
Nafiseh Zaveh zad *, Gholam hossein Haghayegh, Hossein Nik poyan, Haniyeh Rahmani
Abstract -   Full Text (PDF)
XML Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein
Vajihe Heshmati, Mohammad Reza Kasai *
Abstract -   Full Text (PDF)
XML Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel
Nasim Hassan Pour, Mohabat Mohebi *, Mahdi Varidi
Abstract -   Full Text (PDF)
XML Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit
Peyman Azar kish, Mansureh Shamili
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XML Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini
Mohebat Mohebi, Nasim Hassan pour, Behdad Shokrolahi yancheshmeh *
Abstract -   Full Text (PDF)
XML Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality .
Bahareh Sahraiyan, Ladan Dehghan Tanha, Zahra Sheikhol Eslami, Fariba Naghi pour *
Abstract -   Full Text (PDF)
XML Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace
Shima Moazezi *, Seyed Mahdi Seyedin Ardebili, Orang Eyvaz Zadeh
Abstract -   Full Text (PDF)
XML Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer
Omid Reza Roosata pour *, Neda Maftoon Azad, Ahmad Khalu Ahmadi
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XML Effects of silver carp gelatin and pectin on texture and color properties of a fat spread
Seyed Hassan Jalili, Seyed Pejman Hosseini Shekar abi *
Abstract -   Full Text (PDF)
XML Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score
Narges Rahimi *, Mahdi Karimi, Hashem Pour Azarang, Seyed Ali Mortazavi
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XML Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique
Samira Karimi, Ashkan Nikian *, Abuzar Velayati
Abstract -   Full Text (PDF)
XML Identification effective factors on branding in Iranian food industrial companies
Fatemeh Shahsavar, Asghar Alam Tabriz *
Abstract -   Full Text (PDF)
XML Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)
Noshin Faraji, Neda Mafton Azad *, Asgar Farahnaki, Fojan Badiee, Seyed Ebrahim Hosseini
Abstract -   Full Text (PDF)
XML Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology
Amir Pour Farzad *, Mohammad Hossein Hadad Khodaparast, Mahdi Karimi, Seyed Ali Mortazavi
Abstract -   Full Text (PDF)
XML The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology
Seyed Mohammad Meshkani *, Zahra Pour fallah, Hamid Tavakoli Pour, Seyed Hamed Reza Beheshti
Abstract -   Full Text (PDF)
XML The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut
Ladan Dehghan Tanha *, Mehdi Karimi, Maniya Salehi far
Abstract -   Full Text (PDF)
XML Evaluation effects of gelatins types on functional properties of fat free set style yogurt
Ali Motamedzadegan *, Seyed Ahmad Shahidi, Seyed Hashem Hosseini parvar, Saideh Ebdali
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XML Investigation of vacuum pressure and storage time on the quality of tomato and carrot
Arash Ebrahimian, Reza Tabataba i *, Jafar Hashemi
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