Innovative Food Technologies - Articles List

Keywords = Bran

The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran

Volume 4, Issue 2, January 2017, Pages 33-41

10.22104/jift.2016.383

Malika Kamali Shahri; Mohammad Ali Najafi; Ismail Ata Salehi

The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder

Volume 3, Issue 3, June 2016, Pages 13-23

10.22104/jift.2016.291

Parisa Mardani Toroghia; Alireza Bassiri; Elnaz Milani; Gholamali Golimovahed

Innovative Food Technologies

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