1.

Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream

Volume 17, Issue 1, March and April 2021, Pages 205-216
Reyhaneh Dakhteh; Mohammadreza Khani; Shahriar Dabiriyan

2.

Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement

Volume 14, Issue 5, November and December 2018, Pages 715-724
Sara Jamehdor; Sara Movahhed; Babak Ghiassi Tarzi

3.

Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Volume 11, Issue 5, November and December 2015, Pages 696-706
Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

4.

Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake

Volume 15, Issue 1, March and April 2019, Pages 55-65
Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan

5.

Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Volume 20, Issue 1, March and April 2024, Pages 75-83
Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

6.

Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers

Volume 8, Issue 2, July 2012
Masoud Mazaheri Nasab; Mohammad Bagher Habibi Najafi; Seyed Mohammad Ali Razavi

7.

The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat

Volume 15, Issue 1, March and April 2019, Pages 1-11
Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi

8.

The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream

Volume 21, Issue 2, May and June 2025, Pages 199-215
Fatemeh Sabzmeidani; Masoud Taghizadeh; Mohammad Saleh Hemati Hasan Poor


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