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

Effect of sodium caseinate, whey protein concentrate and carboxymethylcellulose on fat droplet size and gravitational separation in salad dressing

Pages 143-154
2.

Effects of heat-moisture treated wheat starch addition on properties of dough and loaf bread

Pages 155-164
3.

Effect of Kefiran on physicochemical characteristics of wheat and flour and rheological properties of dough

Pages 165-177
4.

Effect of organic and nitrogen fertilizers on physicochemical properties and bread-making quality of wheat (Triticum aestivum cv. Alvand)

Pages 179-197
5.

Antioxidant activity of hawthorn (Crataegus elbursensis) extract on stability of soybean oil

Pages 199-209
6.

The effect of moisture content on some mechanical properties of three varieties of pistachio nuts

Pages 211-221
7.

Production of biodegradable edible films from corn based products and investigation of their physical and mechanical properties

Pages 223-225
8.

Effect of heating and acidification on total phenolic content and antioxidant activity of date palm pit extract

Pages 237-248
9.

The effect of exopolysaccharid –producing starters on the proteolysis and lipolysis of the ultrafiltered white cheese

Pages 249-257
10.

Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise

Pages 259-270
11.

Effects of acorn flour on the properties of dough and Barbari bread

Pages 271-280
12.

Application of flaxseed in breadmaking: effect on chemical characteristics, fat composition of flour and bread, and sensory quality of enriched semi-flat bread

Pages 281-292


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