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  • Persian
Main Subjects = ghallat technology
Number of Articles: 3
Effect of sesame meal and soluble soybean polysaccharide on properties of Barbary bread

Volume 48, Issue 2, July 2017, Pages 333-342

10.22059/ijbse.2017.62475

Zahra Tavan; Mohammad Hojjati; Behzad Nasehi; Hossein Jooyandeh

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  • PDF 852.8 K

Improvement of physicochemical, textural and sensory properties of layer cake as affected by replacement of egg yolk with commercial gel emulsifiers

Volume 47, Issue 3, November 2016, Pages 405-414

10.22059/ijbse.2016.59346

Seyed Hadi Peighambardoust; Raheleh Bazrafshan

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  • PDF 720.83 K

Effect of different amounts of date syrup powder on shelf life and quantitative and qualitative properties of sponge cake

Volume 46, Issue 4, January 2016, Pages 399-404

10.22059/ijbse.2015.57346

Sodeif Azadmard-Damirchi; Parisa Raei

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  • PDF 1.25 M

Iranian Journal of Biosystems Engineering
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