Main Subjects = Unit operations%2C process modelling and optimization in food engineering
Rheological properties of Babolsar sugarcane syrup

Volume 5, Issue 1, June 2022, Pages 60-66

10.22059/jfabe.2022.339839.1111

Samaneh Khalili; Akram Sharifi; Marziyeh Hajiaghaei; Seyed Ali Mortazavi


Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Volume 4, Issue 2, December 2021, Pages 160-167

10.22059/jfabe.2021.330805.1097

Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri


Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Volume 4, Issue 1, June 2021, Pages 26-36

10.22059/jfabe.2020.314361.1075

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad