List of Articles

• Open Access Article
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  1 - Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
  H. Bagheri M. Kashaninejad
• Open Access Article
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  2 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
  M. Jafari S. H. Hosseini Ghaboos
• Open Access Article
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  3 - Physical Properties of Fermented Milk Tablets
  Z. Barzegar M. Jahadi M. A. Hanifpour
• Open Access Article
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  4 - Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
  S. Movahhed H. Ahmadi Chenarbon Gh. Rooshenas
• Open Access Article
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  5 - 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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  6 - Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process
  S. Ebrahimiasl S. A. Younesi
• Open Access Article
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  7 - The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
  A. Basati S. E. Hosseini
• Open Access Article
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  8 - The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations
  M. Razani H. Ahari A. A. Anvar V. Razavilar
• Open Access Article
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  9 - Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens
  A. Sharifan A. Hajhoseini M. Bakhtiari
• Open Access Article
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  10 - Fractionation and Determination of Some Structural Properties of Persian Gum
  S. Rahimi S. Abbasi