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Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2024, v. 19, n. 6, p. 177, doi. 10.22067/ifstrj.2023.85375.1294
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- Article
Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2023, v. 19, n. 4, p. 427, doi. 10.22067/ifstrj.2021.73474.1110
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Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2023, v. 18, n. 6, p. 99, doi. 10.22067/IFSTRJ.2022.74665.1135
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The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 17, n. 6, p. 153, doi. 10.22067/ifstrj.2021.70493.1050
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Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 437, doi. 10.22067/ifstrj.v17i4.86853
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Assessment of probable application of full fat soy flour in cream formulation.
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- Journal of Food Science & Technology (2008-8787), 2015, v. 12, n. 49, p. 101
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Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach.
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- Journal of Agricultural Science & Technology, 2019, v. 21, n. 1, p. 101
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Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacers.
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- Journal of Agricultural Science & Technology, 2015, v. 17, n. 1, p. 121
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Optimization of Functional Properties of Three Stabilizers and κ-carrageenan in Ice Cream and Study of their Synergism.
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- Journal of Agricultural Science & Technology, 2013, v. 15, n. 4, p. 757
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- Article
Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate.
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- Journal of Agricultural Science & Technology, 2013, v. 15, n. 1, p. 125
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Optimizing Yoghurt-Ice Cream Mix Blend in Soy Based Frozen Yoghurt.
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- Journal of Agricultural Science & Technology, 2012, v. 14, n. 6, p. 1275
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Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread.
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- Acta Alimentaria, 2019, v. 48, n. 2, p. 160, doi. 10.1556/066.2019.48.2.3
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Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise.
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- International Food Research Journal, 2013, v. 20, n. 6, p. 3189
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- Article