Keywords = Rheology
Number of Articles: 6
2. The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread

Volume 08, Issue 1, Winter and Spring 2018, Pages 13-20

M. Jafari; S. H. Hosseini Ghaboos


5. Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

Volume 07, Issue 1, Winter and Spring 2017, Pages 31-40

F. Ardestani; S. E. Hosseini


6. The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread

Volume 07, Issue 1, Winter and Spring 2017, Pages 73-79

V. Esmaeilifard; B. Ghiassi Tarzi; R. Azizi Nezhad