Agricultural Research,Education and Extension Organization Journals Management System


1.	Study on the Quality of Low-fat ChickenBurgerFormulated by Carboxy Methyl Cellulose and Potato Starch
	Pages 1-14

	View Article PDF 594.36 K

2.	Evaluation of Physicochemical Properties of Rice Varieties in Two Different Regions of Iran
	Pages 15-28

	View Article PDF 578.95 K

3.	Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and ShellColor indexes of the Cacao Sponge Cake
	Pages 29-40

	View Article PDF 570.59 K

4.	Evaluatingthe Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA)
	Pages 41-56

	View Article PDF 891.78 K

5.	Evaluation of Selective Infrared Radiation on Inactivation of Bacillus Cereusby Response Surface Methodology
	Pages 57-70

	View Article PDF 796.09 K

6.	Effect of Moisture Content on Some Physical Properties of TwoRice Varieties, Dom Siyah and Reza Joo
	Pages 71-80

	View Article PDF 726.12 K

7.	Study of Differrent Storage Tempratureson Viability ofLactobacillusPlantarumin Wheat Bran
	Pages 81-90

	View Article PDF 491.57 K

8.	Effect of Transglutaminase Treatment on Some Functional Properties of Skim Milk Powder
	Pages 91-103

	View Article PDF 728.32 K

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