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


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


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


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


Khadije Khoshakhlagh; Mohebbat Mohebbi; Mohammad Khalilian Movahhed

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

Pages 279-290


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


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


Majid Lashgari; Reza Mohammadigol

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

Pages 315-324


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