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- Honarvar.M. Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection [ Vol.7, Issue 2 - Spring Year 1402]
- Hosseini.S. E. Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour [ Vol.7, Issue 1 - Winter Year 1402]
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- Salehi.F. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [ Vol.7, Issue 2 - Spring Year 1402]
- Salehi.F. The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake [ Vol.7, Issue 1 - Winter Year 1402]
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