with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage

Soheila Ahmadian Mask; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Arash Koocheki

Volume 15, Issue 4 , September and October 2019, , Pages 395-406

https://doi.org/10.22067/ifstrj.v15i4.76680

Abstract
  Introduction: Kefir is a traditional beverage produced by fermented milk with kefir grains, which is becoming increasingly popular throughout the world due to its health benefits and disease prevention properties beyond its basic nutritional value. The grains contain a mixture of complex microflora such ...  Read More

Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake

Forough Zarenejad; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38297

Abstract
  Wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. In this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, ...  Read More