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- Hosseini.S. E. The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger [ Vol.8, Issue 1 - Winter Year 1402]
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- Jafari.M. The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread [ Vol.8, Issue 1 - Winter Year 1402]
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- Karimi.M. Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality [ Vol.8, Issue 2 - Spring Year 1402]
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- Salehi.F. The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes [ Vol.8, Issue 2 - Spring Year 1402]
- Salehi.F. The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums [ Vol.8, Issue 1 - Winter Year 1402]
- Sharifan.A. Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film [ Vol.8, Issue 2 - Spring Year 1402]
- Sharifan.A. Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens [ Vol.8, Issue 1 - Winter Year 1402]
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