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Open Access Article
1 - Producing Diet Strained Kefir Using Aloe vera and Dill Powders
R. Hadadi S. H. Hosseini Ghaboos N. Akbari -
Open Access Article
2 - Sensory assessment and shelf stability of deodorized sheep tail fat
Amir Reza Shaviklo -
Open Access Article
3 - Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage
S. Mashayekh R. Pourahmad B. Akbari-Adergani M. R. Eshaghi -
Open Access Article
4 - Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin
S. Bazrafshan M. Mizani Gh. Pazuki Sh. Shahriari -
Open Access Article
5 - Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation
soheila kamyab Maryam Gharachorloo Masoud Honarvar Mehrdad Ghavami -
Open Access Article
6 - Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
F. Ardestani S. E. Hosseini -
Open Access Article
7 - Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil
R. Pazhvand M. Khavarpour -
Open Access Article
8 - Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
H. Molavi J. Keramat B. Raisee -
Open Access Article
9 - The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
A. Basati S. E. Hosseini -
Open Access Article
10 - Evaluating the Antimicrobial Effect of Eucalyptus globulus Oil on Yeast Kluyveromyces marxianus: A Study on Biopreservative in Heat Treated Noncarbonated Doogh
N. Rezaee A. S. Tabatabaee Bafroee A. Sharifan -
Open Access Article
11 - Impact of substituting sugar with date juice on the sensory and physicochemical characteristics of uncoated chewing gum
Maryam Karimi Alireza Rahman