List of Articles Guar

• Open Access Article
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  1 - Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake
  F. Salehi M. Kashaninejad
• Open Access Article
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  2 - The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
  M. Mohammadian F. Alavi
• Open Access Article
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  3 - Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads
  E. Karbala’e Husseina S. Movahhed A.R. Shahab Lavasani
  10.30495/jfbt.2022.19732
• Open Access Article
  • Abstract Page
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  4 - Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality
  Z. Sheikholeslami M. Karimi T. Hejrani
• Open Access Article
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  5 - Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
  Banafsheh Hejazi Maryam Mizani