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

Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology

Pages 1-13
2.

Determination of rice breakage susceptibility index by means of a laboratory milling tester

Pages 15-24
3.

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

Pages 15-36
4.

Determination of some characteristics of dough and biscuit enriched with oat bran

Pages 37-45
5.

Evaluation of different methods of color evaluation in Spaghetti

Pages 47-57
6.

Effect of soy flour fat content on chemical and functional properties of its protein isolate

Pages 59-67
7.

Optimization of bioactive compounds extraction process from bene hull (Pistacia atlantica) using subcritical water by response surface methodology

Pages 69-80
8.

Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation

Pages 81-95
9.

Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake

Pages 97-106
10.

Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time

Pages 107-119
11.

Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut

Pages 121-131
12.

Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt

Pages 133-142


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