Journal Management System


1.	Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)
	Volume 20, Issue 1, March and April 2024, Pages 47-62
	Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh
	View Article PDF 2.28 M

2.	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
	View Article PDF 1.24 M

Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)