Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

Volume 11, Issue 1, June 2022, Pages 17-28

10.22101/JRIFST.2021.252982.1189

Aghdas Sadeghi; Vahid Hakimzadeh; Esmaeil Ataye Salehi; Hasan Rashidi

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Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology

Volume 9, Issue 3, October 2020, Pages 283-294

10.22101/JRIFST.2020.229486.1166

Mohsen Ghods Rohani; Morteza Kashaninejad; Hassan Rashidi; Samira Nowrouzi

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Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method

Volume 8, Issue 2, July 2019, Pages 125-136

10.22101/JRIFST.2019.07.22.822

Mahdi Zarei; Mostafa Mazaheri Tehrani; Hassan Rashidi; Mohsen Fathi Najafi

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The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

Volume 5, Issue 4, February 2017, Pages 369-382

10.22101/JRIFST.2017.02.26.005

Mostafa Mahrooghi; Mohsen Ghods Rohani; Hassan Rashidi

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