Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
1
16
https://fppj.gau.ac.ir/article_2164_6a99ab04135431883c8b0415e5eaa566.pdf
Functional Properties of Iranian Rice Bran Protein Concentrates
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
17
33
https://fppj.gau.ac.ir/article_2158_99738b4521143eee24b73db304fcf702.pdf
Effect of grape juice on the rheological, physicochemical and microbial characteristics of kefir beverage
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
35
49
https://fppj.gau.ac.ir/article_2159_5fcbf8d526f5c1f2cb663b40ca4c4681.pdf
The effect of walnut powder on physicochemical and microbial characteristics of Probiotic-UF White cheese
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
51
61
https://fppj.gau.ac.ir/article_2160_0315309758d41a7f9107b6606b772fcb.pdf
Evaluation physicochemical, rheological and sensory properties of probiotic chocolate
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
63
79
https://fppj.gau.ac.ir/article_2161_288ab797fcd59f564c9a8094fe075c64.pdf
Partial interesterification of vegetable oils for production
of trans-free fat
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
81
97
https://fppj.gau.ac.ir/article_2162_ae25e34fd151e33506da1befdd2a4373.pdf
Investigating viability of starter bacteria in yogurt enriched with oil and flavonoid extracted from orange peel
text
article
2015
per
Food Processing and Preservation Journal
Gorgan University Of Agricultural Sciences
2423-3544
6
v.
2
no.
2015
99
116
https://fppj.gau.ac.ir/article_2163_1c46b081933b7dbdf714a4df422e3d01.pdf