University of Tabriz
Islamic World Science Citation Center (ISC)
1.

Evaluation of processing condition on physicochemical properties and flow behavior of sour orange juice concentrate

Pages 155-166
2.

Influence of some pretreatments on color change and mathematical modeling of hot air drying of Tarkhineh

Pages 167-177
3.

Rheological and textural attributes of ice cream containing cress seed gum

Pages 179-188
4.

Effect of brown rice flour and mono and diglyceride emulsifier on some of qualitative properties of traditional Sangak bread

Pages 189-200
5.

Effect of microbial lipase and protease on the flavor development of Iranian UF Feta cheese

Pages 201-213
6.

Optimization of the production of protein hydrolysates from meat industry by products by response surface methodology

Pages 215-225
7.

Influence of modified atmosphere packaging and xanthan gum on shelf life of sangak bread

Pages 227-238
8.

Evaluation of potato chips color using image processing

Pages 239-247
9.

Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise

Pages 249-265
10.

Influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt

Pages 267-278
11.

The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream

Pages 279-290
12.

The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute

Pages 291-306


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