Journal of Food Biosciences and Technology - Articles List

1. Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake

Volume 11, Issue 1, Winter and Spring 2021, Pages 1-10

F. Salehi; M. Kashaninejad

2. The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes

Volume 08, Issue 2, Summer and Autumn 2018, Pages 41-48

F. Salehi; S. Amin Ekhlas

3. The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake

Volume 07, Issue 1, Winter and Spring 2017, Pages 1-8

F. Salehi; M. Kashaninejad

4. Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food

Volume 05, Issue 2, Summer and Autumn 2015, Pages 53-60

H. Molavi; J. Keramat; B. Raisee

Journal of Food Biosciences and Technology

Journal Archive

Volume 11 (2021)

Volume 10 (2020)

Volume 09 (2019)

Volume 08 (2018)

Volume 07 (2017)

Volume 06 (2016)

Volume 05 (2015)

Volume 04 (2014)

Volume 03 (2013)

Volume 02 (2012)

Volume 01 (2011)