Research and Innovation in Food Science and Technology
Keywords = Persian gum
Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology
Volume 5, Issue 3, December 2016, Pages 235-248
10.22101/JRIFST.2016.12.19.532
Hadis Rostamabadi; Hossein Jooyandeh; Mohammad Hojjati
The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut
Volume 5, Issue 2, September 2016, Pages 171-182
10.22101/JRIFST.2016.09.17.525
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan Mehdizadeh
Investigation of Emulsifying Properties of OSA Modified Persian Gum
Volume 5, Issue 1, June 2016, Pages 55-72
10.22101/JRIFST.2016.06.01.515
Somayeh Mohammadi; Soleiman Abbasi
Influence of chemical modification on solubility of insoluble fraction of Persian gum
Volume 3, Issue 2, August 2014, Pages 171-184
10.22101/JRIFST.2014.08.23.326
Masume Samari Khalaj; Soleiman Abbasi
The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
Volume 2, Issue 4, March 2014, Pages 381-392
10.22101/JRIFST.2014.03.01.247
Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan
Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer
Volume 1, Issue 3, December 2012, Pages 199-218
10.22101/jrifst.2012.12.20.135
F. Yousefi; S. Abbasi; H.R. Ezzatpanah
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