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

Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties

Pages 215-223
2.

Possibility of using different predictive models to estimate pistachio seed mass and determine suitable model

Pages 225-240
3.

Effect of ultrasound waves on amount and antioxidant capacity of extracted lycopene from tomato residue

Pages 241-248
4.

Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake

Pages 249-262
5.

Novel formulation of butter with hazelnut and walnut powders: Physical and organoleptic properties

Pages 264-270
6.

Effect of different concentration of Aloe vera gel on maintaining postharvest quality of strawberry

Pages 272-285
7.

Hydroxypropylation of wheat and oat starches and evaluation of someof their properties

Pages 287-299
8.

Changes of crust and crumb firmness of part-baked Sangak bread packaged in modified atmosphere during storage time

Pages 301-310
9.

Phytochemical, antibacterial and antioxidant properties of Cuminum Cyminum L. essential oil

Pages 311-321
10.

The quantitative and qualitative effects of absolute freezing and defrosting following freezing on Iranian frozen hamburger

Pages 323-335
11.

Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration

Pages 337-346
12.

Modeling thin-layer drying of banana and process optimization using artificial neural network

Pages 347-360


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