Research and Innovation in Food Science and Technology
Keywords = Functional Properties
Number of Articles: 4
Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour
Volume 7, Issue 1, May 2018, Pages 29-48
10.22101/JRIFST.2018.05.19.713
Behnam Fiuzy; Mohammad Javad Varidi; Elnaz Milani; Fakhri Shahidi; Mohammad Hossein Haddad Khodaparast
Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat
Volume 5, Issue 4, February 2017, Pages 383-394
10.22101/JRIFST.2017.02.26.006
Maryam Kiumarsi; Mahdi Kadivar; Reza Zareie; Majid Talebi
Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit)
Volume 5, Issue 3, December 2016, Pages 249-264
10.22101/JRIFST.2016.12.19.533
Mehdi Varidi; Fatemeh Heydari; Behdad Shokrolahi Yancheshmeh
Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour
Volume 2, Issue 2, September 2013, Pages 121-138
10.22101/JRIFST.2013.09.16.222
Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammadjavad Varidi
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