The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
1. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi

Articles in Press, Corrected Proof, Available Online from 13 March 2021

http://dx.doi.org/10.22059/jfabe.2021.317525.1080

Abstract
  This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). ...  Read More
Microscopic modeling of the rheological behavior of honey
2. Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 53-57

http://dx.doi.org/10.22059/jfabe.2021.315887.1077

Abstract
  The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are   represented with ...  Read More
Effect of extraction rate on rheological properties of wheat flour
3. Effect of extraction rate on rheological properties of wheat flour

Vahideh Moradi; Babak Ghiassi Tarzi; Mehdi Farhoodi; Amir Fallah

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 27-32

Abstract
  The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological ...  Read More