Volume & Issue: Volume 5, Issue 3, December 2016, Pages 221-324 
The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread

Pages 221-234

10.22101/JRIFST.2016.12.19.531

Mohammad Hossein Azizi; Hassan Ahmadi Gavlighi; Mansureh Ebrahimian


Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology

Pages 235-248

10.22101/JRIFST.2016.12.19.532

Hadis Rostamabadi; Hossein Jooyandeh; Mohammad Hojjati


Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit)

Pages 249-264

10.22101/JRIFST.2016.12.19.533

Mehdi Varidi; Fatemeh Heydari; Behdad Shokrolahi Yancheshmeh


The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

Pages 265-278

10.22101/JRIFST.2016.12.19.534

Khadije Khoshakhlagh; Mohebbat Mohebbi; Mohammad Khalilian Movahhed


Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology

Pages 279-290

10.22101/JRIFST.2016.12.19.535

Enayat-Allah Naghavi; Sadegh Rigi; Samira Bagherzadeh


Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM)

Pages 291-302

10.22101/JRIFST.2016.12.19.536

Hosein Zamani; Mostafa Shahidi Noghabi; Mojtaba Mamourian


Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks

Pages 303-314

10.22101/JRIFST.2016.12.19.537

Majid Lashgari; Reza Mohammadigol


Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro

Pages 315-324

10.22101/JRIFST.2016.12.19.538

Marjan Foroughi; Mahbobeh Sarabi jamab; Javad Keramat; Masoud Najaf Najafi