Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel

Volume 15, Issue 1, June 2023, Pages 23-41

10.22069/fppj.2023.21171.1745

Majid Nooshkam; Alireza Rahmanian; Seyed Ali Khoshbakht; Sara Hoseinpur; Ozra Velayati

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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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Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality

Volume 10, Issue 1, July 2018, Pages 61-72

10.22069/ejfpp.2018.12322.1391

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Effect of germinated and non-germinated soybean flour on quality of Barbari bread

Volume 10, Issue 1, July 2018, Pages 73-84

10.22069/ejfpp.2018.10294.1315

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Study of physicochemical characteristics of wheat produced in khozestan province

Volume 7, Issue 2, October 2016, Pages 119-130

Behzad Nasehi

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evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake

Volume 6, Issue 1, May 2014, Pages 1-17

hadi bagheri

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Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut

Volume 4, Issue 2, December 2013, Pages 29-43

F. P.; M. K.; H. T.; Z. Sh.

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