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Volume & Issue: Volume 6, Issue 1, May 2014, Pages 1-118 
Number of Articles: 8
evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake

Pages 1-17

hadi bagheri

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  • PDF 1.33 M

Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil

Pages 19-35

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  • PDF 1.22 M

The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt

Pages 37-52

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  • PDF 1.27 M

Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus

Pages 53-64

hadi ghaemi

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  • PDF 758.36 K

Evaluation of usability of soy protein isolate and gum tragacanth as egg Substitute in mayonnaise

Pages 65-84

mahboubeh heidari; mehran alami; mehdi kashaninejad; soheil amiri aghdaei

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  • PDF 1.52 M

Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions

Pages 85-101

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  • PDF 1.3 M

Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers

Pages 103-118

Abbas Mahjoorian; Hamid Tavakolipour; mohsen mokhtarian

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  • PDF 973.59 K

The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yogurt

10.22069/fppj.2014.6514

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