@article { author = {}, title = {Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {1-16}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {ارزیابی تأثیر زمان تخمیر نهایی و دمای پخت بر کاهش ضایعات و بهبود ویژگی های نان ترکیبی (گندم سورگوم)}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2164.html}, eprint = {https://fppj.gau.ac.ir/article_2164_6a99ab04135431883c8b0415e5eaa566.pdf} } @article { author = {}, title = {Functional Properties of Iranian Rice Bran Protein Concentrates}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {17-33}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگیهای عملکردی کنسانتره پروتئینی سبوس برنج ایرانی}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2158.html}, eprint = {https://fppj.gau.ac.ir/article_2158_99738b4521143eee24b73db304fcf702.pdf} } @article { author = {}, title = {Effect of grape juice on the rheological, physicochemical and microbial characteristics of kefir beverage}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {35-49}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر شیره انگور بر ویژگیهای رئولوژیکی، فیزیکوشیمیایی و میکروبی نوشیدنی کفیر}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2159.html}, eprint = {https://fppj.gau.ac.ir/article_2159_5fcbf8d526f5c1f2cb663b40ca4c4681.pdf} } @article { author = {}, title = {The effect of walnut powder on physicochemical and microbial characteristics of Probiotic-UF White cheese}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {51-61}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر افزودن پودر گردو بر ویژگیهای فیزیکوشیمیایی و میکروبی پنیر سفید فراپالایش پروبیوتیک}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2160.html}, eprint = {https://fppj.gau.ac.ir/article_2160_0315309758d41a7f9107b6606b772fcb.pdf} } @article { author = {}, title = {Evaluation physicochemical, rheological and sensory properties of probiotic chocolate}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {63-79}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی خصوصیات فیزیکوشیمیایی، رئولوژیکی و حسی شکلات پروبیوتیک}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2161.html}, eprint = {https://fppj.gau.ac.ir/article_2161_288ab797fcd59f564c9a8094fe075c64.pdf} } @article { author = {}, title = {Partial interesterification of vegetable oils for production of trans-free fat}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {81-97}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {اینتراستریفیکاسیون نسبی روغن های گیاهی با استفاده از لیپاز به منظور تولید چربی بدون ترانس}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2162.html}, eprint = {https://fppj.gau.ac.ir/article_2162_ae25e34fd151e33506da1befdd2a4373.pdf} } @article { author = {}, title = {Investigating viability of starter bacteria in yogurt enriched with oil and flavonoid extracted from orange peel}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {99-116}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی قابلیت زنده مانی باکتریهای آغازگر در ماست غنی شده با فلاونوئید و روغن استخراج شده از پوست پرتقال}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2163.html}, eprint = {https://fppj.gau.ac.ir/article_2163_1c46b081933b7dbdf714a4df422e3d01.pdf} }