Author Index

A

  • Aalami, Mehran Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Aalami, Mehran 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, 2022, Pages 115-131]
  • Aarabi, Azam An investigation on the effect of cold press and soxhlet methods of extracting Iranian black seed oil on physicochemical and antioxidant properties [Volume 13, Issue 1, 2021, Pages 89-101]
  • Abbasi, Habib Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
  • Abbasi, Hajar Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
  • Abedi, Elahe Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
  • Abedi, Elahe Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2022, Pages 77-90]
  • Aghajanzadeh Suraki, Sara Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Ajorlou, Sara Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Akhavan Mahdavi, Sahar 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, 2022, Pages 115-131]
  • Alishahi, Alireza Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Amiri Aghdaei, Sayed Soheil Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2022, Pages 147-157]
  • Ansari, Sara Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]
  • Asadiamirabadi, Alireza Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
  • Asghari Ghajari, Mohsen Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Ataei, Parisa The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2022, Pages 17-36]
  • Azadmard-Damirchi, Sadif Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]

B

  • Baghaei, Homa Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Baghaie, Homa Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
  • Bagheri Kia, Hanieh Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2022, Pages 43-55]
  • Bahmaei, Manochehr Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Barzegar Ghasemi, Mohammad Characterization of physico-mechanical, chemical and antioxidant properties of chitosan based film incorporated with PGHE nanoliposome [Volume 13, Issue 1, 2021, Pages 71-87]
  • Bassiri, Ali Reza Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2022, Pages 43-55]
  • Beiraghi-Toosi, Shahram Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • Bolandi, Marzieh Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]

D

  • Derakhshideh, Mahsa Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]

E

  • EBRAHIMI, MARYAM Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
  • Elhami Rad, Amir Hossein Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
  • Emadzadeh, Bahare Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Emadzadeh, Bahareh Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
  • Eskandari, Mohammad hadi Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]

F

  • Feizi, Javad Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]

G

  • Gharachorloo, Maryam Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
  • Ghavami, Mehrdad Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
  • Ghorbani, Mohammad Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Ghorbani, Mohammad Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
  • Ghorbani, Mohammad Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
  • Gilani, Abdol ali Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
  • Goli, Mohammad Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Goli-Movahhed, Qulamali Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • Golmakani, Mohammad taghi Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]

H

  • Habibpour, Parisa Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]
  • Hadad Khodaparast, Mohamad Hosein Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
  • Haddad Khodaparast, Mohammad Hossein Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
  • Haj Najjary, Hasan Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
  • Hamdami, Naser The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Hemmati, Haleh Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
  • Hoseini, Seyed Ebrahim the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
  • Hosseini, Seyyed Sajjad Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]

I

  • Iraji, Aida Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]

J

  • Jafari, Seid Mahdi Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Jafari, Seyed Mahdi The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Jafari, Seyed Mahdi Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
  • Jafarian, Sara Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
  • Jafarpour, Dornoush The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2022, Pages 17-36]
  • Jamalifard, Raziyeh Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Jebelli Javan, Ashkan Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]

K

  • Kafili, Tiva Characterization of physico-mechanical, chemical and antioxidant properties of chitosan based film incorporated with PGHE nanoliposome [Volume 13, Issue 1, 2021, Pages 71-87]
  • Karimi, Safoora Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
  • Kashaninejad, Mahdi Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Kashaninejad, Mahdi The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Kashaninejad, Mahdi Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
  • Kashani nejad, Mahdi Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Kazemeini, Hamidreza Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
  • Khomeiri, Morteza Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
  • Kiyaie far, Sepideh Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]

L

  • Layeghiniya, Narges Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]

M

  • Maghsoudlou, Yahya Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Maghsoudlou, Yahya Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Maghsoudlou, Yahya 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, 2022, Pages 115-131]
  • Makhani, Arezu Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
  • Manafi Dizajyekan, Mahnaz Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
  • Mazaheri Tehrani, Mostafa Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
  • Mirabzadeh ardekani, Mehran Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Mirhaj, ّFatemeh Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2022, Pages 37-54]
  • Mirzaei, Habiballah The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Mirzaei, Habibollah Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Mohajeri, Seyed Ahmad Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
  • Mohajer Khorasani, Sima Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Mohammadi, Solayman Effect of combined microwave-hot air under microwave pretreatment on drying kinetics of Myrtus fruit [Volume 13, Issue 1, 2021, Pages 125-138]
  • Moradi, Zynab Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
  • Mostaghim, Toktam Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]

N

  • Naeiji, Bahareh Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
  • Nateghi, Leila Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • Niakosari, Mehrdad Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Noorafshan, Nooshin Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • Norouzi Mobarakeh, Mohsen Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2022, Pages 91-113]
  • Nouri, Hamidreza Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]

P

  • Pashazadeh, Bahram Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]
  • Piruzifard, Mahla Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2022, Pages 1-15]
  • Pourhaji, Fateme Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate [Volume 13, Issue 2, 2021, Pages 47-58]
  • Poursaeid, Mahshid Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]

R

  • Rahimi, Somayeh Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
  • Rahman, Alireza the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
  • Rahmani, Korosh The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Rajabi, Hamid Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2022, Pages 55-76]
  • Ramezan, Yousef Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Raoofi Jahromi, Leila Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2022, Pages 77-90]
  • Razavi, Seyed Mohammad Ali Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2022, Pages 57-77]
  • Razavi MAjd, Malakeh Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2022, Pages 95-113]
  • Reyhani poul, Soheyl Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Rezaei, Rahil Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2022, Pages 147-157]
  • Roozbeh Nasiraei, Leila Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]

S

  • Saberian, Ali Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Sadeghi Mahoonak, Alireza Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2022, Pages 79-94]
  • Sahrae Ardakani, Ali Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
  • Seyedabadi, MohammadMahdi Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2022, Pages 129-145]
  • Shahavi, Mohammadhasan Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2022, Pages 113-127]
  • Shahiri restaniHaba, Hoda Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Shahiri Tabarestani, Hoda Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Shariaei, Parvin Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2022, Pages 23-42]

T

  • Tabatabaei Yazdi, Farideh Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
  • Tadayoni, Mehrnoosh Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2022, Pages 133-150]
  • Taheri, Shokoofeh the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]

V

  • Valizadeh, Hadi Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
  • Vazirizadeh, Amir Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2022, Pages 1-21]

Y

  • Yousefi, Emad Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]

Z

  • Zand, Nazanin Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • Ziaiifar, Aman Mohammad 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, 2022, Pages 115-131]
  • ZIAIIFAR, Aman Mohammad The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]