List of Articles Hydrocolloid

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  1 - Investigating the structure and physicochemical properties of mucilage extracted from Malva flower
  Amir Hossein Elhami Rad Atefeh Ghorbani Leila Nateghi Mohammad Hossein Haddad Khodaparast Fatemeh Zarei
  10.30495/fh.2022.63334.1087
• Open Access Article
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  2 - Rheological, physicochemical and sensory properties of low-fat prebiotic yogurt containing inulin, polydextrose and carboxymethylcellulose
  Somayeh Abbasi asl yasamin latifi Nafiseh Mohammadi kartalaei
  10.30495/jftn.2022.63850.11157
• Open Access Article
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  3 - Effect of Inulin and Microcrystalline Cellulose on Oil Absorption, Texture and Sensory Characteristics of Prebiotic Chicken Nuggets
  P. Azizi L. Nateghi
• Open Access Article
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  4 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
  H. Bagheri M. Mohebi A. Kocheki
• Open Access Article
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  5 - The Effects of Sodium and Calcium Chloride Salts on the Characteristics of Basil Seed Gum
  فخرالدین Salehi مهدی Kashani
• Open Access Article
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  6 - Mass Transfer Kinetics Modeling of Gum Extraction from Wild Sage Seed
  F. Salehi M. Kashaninejad H. Zand Rajabi
• Open Access Article
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  7 - Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
  Neda Mazid Abadi Anousheh Sharifan Mohammad Hossein  Azizi H. Behmadi
• Open Access Article
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  8 - The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
  F. Salehi M. Kashaninejad
• Open Access Article
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  9 - The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
  V. Esmaeilifard B. Ghiassi Tarzi R. Azizi Nezhad
• Open Access Article
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  10 - A review of factors affecting texture and rheology of bread dough to improve food safety
  Asiyeh Hasanzadeh Zahra Salehi
• Open Access Article
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  11 - Production of low fat hamburger using hydrocolloid coatings
  زهرا Farajzadeh ابراهیم Rahimi محمد Hojjatoleslamy هومن Molavi