| 1. | Application of conjugated diene value as a measure of walnut oxidation progress | |
| Pages 1-13 | ||
| H. H.; M. Gh.; A. S.; Y. M. | ||
| 2. | An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems | |
| Pages 15-35 | ||
| V. S.; H. H.; A. M.; L. M. | ||
| 3. | Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins | |
| Pages 37-46 | ||
| R. M.; E. Sa.; M.S. H. | ||
| 4. | Quality of probiotic yoghurt Prediction Using Intelligent Computing Expert System Models | |
| Pages 47-64 | ||
| Gh. Sh.; R. R.N.; H. J.; M. A.A. | ||
| 5. | Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk | |
| Pages 65-79 | ||
| M.R. K.; S. Kh.; Gh. S.; P. Kh. | ||
| 6. | Optimization of production conditions of candied apple with fruit concentrate | |
| Pages 81-97 | ||
| Niloufar Sharif; M. Kh.; M. A.; M. E. | ||
| 7. | The survey accumulation of Zinc with chemical compositions in muscle of eight fish species, Iran | |
| Pages 99-113 | ||
| A. A.; M. V. | ||