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CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 78, doi. 10.15673/fst.v14i4.1894
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- Article
Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup.
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- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 840, doi. 10.24263/2304-974X-2019-8-4-14
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- Article
Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/8111233
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- Article
Physicochemical and Sensory Evaluation of low-fat Probiotic Yogurt Containing Corn Starch and Ferulago Angulata (Chevil) Extract.
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- Journal of Innovation in Food Science & Technology, 2023, v. 14, n. 4, p. 59
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- Article
Study of Antioxidant Effect and Antimicrobial Properties Extract of Ricinus Communis and its Effect on Soybean Oil Stability in Storage Conditions.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 2, p. 30
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- Article
Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 5, p. 1, doi. 10.1111/jfpp.14426
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- Article
Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet.
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- Journal of Research & Innovation in Food Science & Technology, 2022, v. 11, n. 2, p. 33, doi. 10.22101/JRIFST.2022.326416.1321
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- Article
Comparison the effect of fruits extract with fungal protease on waffle quality.
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- Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4766, doi. 10.1007/s13197-021-04969-x
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- Article
Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup.
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- Journal of Food Science & Technology, 2021, v. 58, n. 11, p. 4127, doi. 10.1007/s13197-020-04877-6
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- Article
A low‐fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage.
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- Food Science & Nutrition, 2023, v. 11, n. 12, p. 8112, doi. 10.1002/fsn3.3731
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- Article
Bioactive gliadin electrospinning loaded with Zataria multiflora Boiss essential oil: Improves antimicrobial activity and release modeling behavior.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 307, doi. 10.1002/fsn3.3062
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- Article
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.
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- Journal of Texture Studies, 2020, v. 51, n. 6, p. 925, doi. 10.1111/jtxs.12552
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- Article