Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread

Pages 1-22

10.22069/ejfpp.2016.3133

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Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream

Pages 23-40

10.22069/ejfpp.2016.3134

Iman Katouzian; Ali Motamedzadegan; Mohammad Daneshi

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Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of Donuts products

Pages 41-65

10.22069/ejfpp.2016.3135

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Antioxidant effects of carboxymethyl cellulose edible coatings with antioxidant on the oxidative stability of the edible pine nut

Pages 67-85

10.22069/ejfpp.2016.3136

razie razavi

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Free amino acid profile and textural and sensory characteristics of whey less feta cheese

Pages 87-105

10.22069/ejfpp.2016.3137

seyyed moein nazari

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Effect of wrapping, chemical and thermal treatments on fruit shelf life and quality in pomegranate cv. Shirin Kolbad

Pages 107-124

10.22069/ejfpp.2016.3138

Kosar Nikdel; Esmaeil Seifi; Mehdi Sharifani; Khodayar Hemmati

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Determination of some physical, mechanical and hydrodynamic properties of Scolymus

Pages 125-141

10.22069/ejfpp.2016.3139

Reza Yeganeh

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