List of Articles ویژگی‌های فیزیکوشیمیایی

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  1 - The effect of addition of kombucha drink on physicochemical, Sensory characteristics and Viability of Probiotic Bacteria of fermented milk
  A. Shahab Lavasani M. Zandi L. Nateghi
  10.30495/jftn.2022.23849.10682
• Open Access Article
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  2 - The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA)
  A. Taherian M. Rahbari A. R. Sadeghi Mahonak
• Open Access Article
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  3 - Evaluation of Produced Dietary Fiber from Wheat Bran as a Fat Replacer in Mayonnaise
  Maryam Aslanzadeh Maryam Mizani Abbas Gerami Mazdak Alimi
• Open Access Article
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  4 - Optimization of Spray Drying Process to Produce Microencapsulated Powders of Functional Extract Obtained from Red-Beet
  Sh. Yousefi
• Open Access Article
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  5 - Physicochemical Properties of Iranian Rice Bran Protein Concentrate
  Ali Akbar Keshavarz Hedayati Mehran Alami Ali Motamedzadegan Yahya Maghsoodlou Mohammad Ghorbani ُSoheil Amiri
• Open Access Article
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  6 - Effect of Heat Treatment on Some Physicochemical Properties of Sweet Corn During Frozen Storage
  E. Nikzat S. Ansari
• Open Access Article
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  7 - A Review of Greywater Characteristics and Treatment Methods
  masoud rezaeei Mohammad sarafzadeh
  10.22034/jest.2020.10822
• Open Access Article
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  8 - Evaluation of the physicochemical properties of total essential oil from Rosa damascena Miller in various regions of Iran
  کامکار جایمند Razieh Azimi Atergeleh mohammadbagher rezaee Zahra Behrad Fatemeh Sefidkon Somayeh Fekri Qomi Mahshid Rahimifard Mahdi yahyazadeh Najmeh Hadi Shahrokh Karimi
  https://doi.org/10.71847/EJMP.2024.985582
• Open Access Article
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  9 - بررسی تأثیر جایگزینی شربت ذرت با فروکتوز بالا به‌جای ساکارز بر خصوصیات سوهان
  پریسا شمسایی لیلا نوری
• Open Access Article
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  10 - بررسی پودر ژل آلوئه ورا بر خواص فیزیکوشیمیایی و حسی ماست چکیده بدون چربی
  اکرم آریان فر مریم سردرودیان
• Open Access Article
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  11 - Effect of Using Date Powder on Physicochemical, Textural and Sensory Properties of Low-Fat Set-Type Yoghurt
  Niloufar Mehrjou Mostafa Soltani Soodeh Mohammadi
  10.30495/jfst.2020.1901904.1647
• Open Access Article
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  12 - بررسی اثر موسیلاژ دانه گزنه رومی بر ویژگی‌های فیزیکوشیمیایی، رئولوژیکی و حسی کیک اسفنجی
  سپیده فولادگر مریم جعفری سید محمد صحافی