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• aarabi.aazam Evaluation of Flaxseed (Linum usitatissimum L.) Flour on Quality and Organoleptic Properties of Toast Bread [ Vol.15, Issue 2 - Spring Year 1397]
• Abbasi.Hamed Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara [ Vol.15, Issue 2 - Spring Year 1397]
• Ahmad Beyki.Amirhossein Influence of Temperature and Air Velocity Changes on Drying Process of Peanut in Hot Air Dryer [ Vol.15, Issue 3 - Summer Year 1397]
• Amanollahi.Sedighe The Effect of the Type and Quality of Leavening and Flour on the Reduction of the Concentration of Phytic Acid and Qualitative Characteristics of the Dough and Toast Bread [ Vol.15, Issue 2 - Spring Year 1397]
• Asefi.Narmela Evaluation of the Effect of Different Heat Pretreatment on Chemical Properties of Grape Juice [ Vol.15, Issue 3 - Summer Year 1397]
• ashofteh.mohammad The Effect of Chemical Intersterification of Palm Stearin and Canola on Physicochemical Characteristics of Produced Product [ Vol.15, Issue 4 - Autumn Year 1397]
• Avazsufiyan.Abdulsattar Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test [ Vol.15, Issue 1 - Winter Year 1396]