Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake.

Volume 14, Issue 4, January 2023, Pages 111-124

10.22069/fppj.2022.20678.1724

Shiva Shafiei; Mehran Alami; Hoda Shahiri Tabarestani; sayed soheil amiri aghdaei

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Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter

Volume 13, Issue 3, October 2022, Pages 115-131

10.22069/ejfpp.2021.18885.1654

Sahar Akhavan Mahdavi; Mehran Aalami; Aman Mohammad Ziaiifar; Yahya Maghsoudlou

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Investigation of functional and antioxidant properties of faba bean protein hydrolysates using combines hydrolysis

Volume 12, Issue 2, April 2021, Pages 25-38

10.22069/ejfpp.2021.14033.1452

Seyedeh Parya Samaei; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Mehran Alami

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Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation

Volume 10, Issue 2, February 2019, Pages 81-103

10.22069/ejfpp.2019.13312.1433

Mojtaba Azari Anpar; Morteza Khomeiry

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Rheological properties of sponge cake based on the rice and wheat germ flour

Volume 10, Issue 1, July 2018, Pages 16-32

10.22069/ejfpp.2018.9895.1297

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• PDF 1.58 M