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    • 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
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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
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