Articles

type: Journal
Title DOI Date
Evaluation of the Effect of Fermentation Hydrothermal Treatment Soda and Table Salt on Phytase Activity and Phytate Content of Three Iranian Wheat Cultivars #
Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil #
Effect of line soaking and cooking time on water absorption texture and splitting of red kidney beans #
Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications #
Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice #
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange Juice #
Effect of modified oat starch and protein on batter properties and quality of cake #
Effects of treated and untreated bran in dough dynamic rheology #
Effect of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread #
A comparison of the Rheology of four Wheat Flour Doughs via a Damage Function Model #
type: Conference
Title Date
Effect of fermentaion on reduction of Metalaxy fungicide residue in pickles
Numerical Modeling of Heat Transfer during Pasteurization of Caviar
Heat Transfer Modeling during Freezing of Part-Baked Sangak Bread
Evaluation of Nanocomposite Packaging Containing ZnO on Shelf Life of Caviar
Mathematical modeling the thermal processing of canned green ripe olives
Hat transfer modeling during freezing of part baked Sangak bread
Optimization of enzymatic activities in malting of oat
Hulled Wheats of Central Iran Thier poloidy and genomic status grain yield and nutritional attributes
Effect of oat bread consumption on blood sugar and blood cholesterol
Influence of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread