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Persian
Volume & Issue:
Volume 6, Issue 2, February 2015, Pages 1-116
Number of Articles:
7
Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality
Pages
1-16
View Article
PDF
1.2 M
Functional Properties of Iranian Rice Bran Protein Concentrates
Pages
17-33
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PDF
1.04 M
Effect of grape juice on the rheological, physicochemical and microbial characteristics of kefir beverage
Pages
35-49
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PDF
1.21 M
The effect of walnut powder on physicochemical and microbial characteristics of Probiotic-UF White cheese
Pages
51-61
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PDF
1 M
Evaluation physicochemical, rheological and sensory properties of probiotic chocolate
Pages
63-79
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PDF
1.11 M
Partial interesterification of vegetable oils for production of trans-free fat
Pages
81-97
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PDF
468.13 K
Investigating viability of starter bacteria in yogurt enriched with oil and flavonoid extracted from orange peel
Pages
99-116
View Article
PDF
1.26 M
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