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List of Articles Babak Ghiassi Tarzi Open Access Article Abstract Page Full-Text 1 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake Marjan Rasouli Babak Ghiassi Tarzi null null null null 10.30495/jftn.2022.42222.10945 Open Access Article Abstract Page Full-Text 2 - The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake Banafsheh Aghamohammadi Masoud Honarvar Babak Ghiassi Tarzi Babak Delkhosh Open Access Article Abstract Page Full-Text 3 - Optimisation of the Conditions for Using Protease and Hemicellulase in Wafer Formulation Babak Ghiassi Tarzi Venushe Babaei Nami Parviz Shahbazikhah Haleh Hadaegh Open Access Article Abstract Page Full-Text 4 - Comparative Study of the Effects of Ultrasound and Microwave Treatments on Soybean Oil Extraction M. Haddadi M. Gharachorloo B. Ghiassi Tarzi Open Access Article Abstract Page Full-Text 5 - The Effect of Refining Processes on the Physiochemical Characteristics of Olive Oils Extracted From Two Olive Cultivars (Bladi & Arbequina) Masome Sadat Mir rezaee Rodaki Mohamad ali Sahari Babak ghiassi Tarzi Maryam Gharachorloo Mohsen Barzegar Open Access Article Abstract Page Full-Text 6 - A Review of Antioxidant Capacity Assays (Reactions, Methods, Pros and Cons) سپیده Hosseini مریم Gharachorloo بابک Ghiassi Tarzi مهرداد Ghavami
