Innovative Food Technologies - Articles List

Keywords = Consistency coefficient

Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid

Volume 12, Issue 1, November 2024, Pages 1-16

10.22104/ift.2024.6941.2175

Fakhreddin Salehi; Kimia Samary; Maryam Tashakori

Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution

Volume 11, Issue 1, November 2023, Pages 1-10

10.22104/ift.2023.6500.2154

Fakhreddin Salehi; Moein Inanloodoghouz

Innovative Food Technologies

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