Journal Management System


1.	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
	View Article PDF 685.71 K

2.	Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori
	Volume 17, Issue 1, March and April 2021, Pages 133-142
	Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi
	View Article PDF 858.79 K

3.	Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01
	Volume 15, Issue 6, January and February 2020, Pages 103-112
	Elham Mahdian; Reza Karazhyan
	View Article PDF 308.45 K

4.	The Effect of Selenium and Vitamin E Injection Times in Late Pregnant Ewes on Thyroid Hormones Metabolism, Ewe's Blood Biochemical Parameters and Their Lambs Performance after Birth
	Volume 9, Issue 4, December 2018, Pages 400-412
	Zahra Panahi Dorcheh; hasan aliarabi; Abbas Farahavar; Mostafa malecky; Hadi Yazdani
	View Article PDF 779.04 K

5.	The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream
	Volume 17, Issue 2, May and June 2021, Pages 243-259
	Homa Mahpour; Toktam Mostaghim; Shahla Shahriari
	View Article PDF 754.9 K

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