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Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions.

• Authors : Mardani, M.¹ ; Farahnaky, A. Asgar²; Mesbahi, Gh. R.³

Subjects: *DATES (Fruit); *RHEOLOGY; *FOOD texture

• Source: Journal of Food Science & Technology (2008-8787). Spring2015, Vol. 13 Issue 53, p47-56. 10p.

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The effect of the addition of soy bean and corn flours pretreated with ultrasound on qualitative properties of chicken nugget.

• Authors : Sani, S. Yosefzadeh; salehi, E. Atayi; Sheikholeslami, Z.

• Source: Journal of Food Science & Technology (2008-8787); Winter2014, Vol. 12 Issue 49, p173-182, 10p

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Assessment of probable application of full fat soy flour in cream formulation.

• Authors : Ayoubi, A.; Tehrani, M. Mazaheri

• Source: Journal of Food Science & Technology (2008-8787); Winter2014, Vol. 12 Issue 49, p101-110, 10p

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The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger's bread.

• Authors : Vatandoust, S.; Azizi, M. H.; Hojjatoleslami, M.

• Source: Journal of Food Science & Technology (2008-8787); Winter2014, Vol. 12 Issue 49, p71-83, 13p

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Production and physicochemical, rheological, sensory analysis of "Lour" cheese.

• Authors : mohammadi, M. Beik; Bolandi, M.; Ghoddusi, H. B.

• Source: Journal of Food Science & Technology (2008-8787); Winter2014, Vol. 12 Issue 49, p41-49, 9p

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Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake.

• Authors : Tarzi, B. Ghiassi; Damanafshan, P.; boushehri, S. Nadimi

Subjects: POLYOLS; SYRUPS; BATTERS (Food)

• Source: Journal of Food Science & Technology (2008-8787); Spring2015, Vol. 13 Issue 53, p71-78, 8p

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