Innovative Food Technologies

Innovative Food Technologies

Volume & Issue: Volume 3, Issue 2, Winter 2016 
Number of Articles: 9

Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability

Pages 23-32

10.22104/jift.2016.283

Ehsan Akbari, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Mehran Alami, Mahdi Kashaninejad

Production of functional colored yoghurts incorporating with blackberry and carrot extracts

Pages 53-64

10.22104/jift.2016.278

Kazem Alirezalu, Javad Hesari, Mohammad Hassan Sadeghi, Mostafa Bak-Mohammadpour