The influence of Sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) addition (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread in order to optimization of them ...

Barbari is one of the common flat breads in Iran which has short shelf life as other flat breads. Hurdle technology has been recently developed to produce the safe, shelf stable, nutritious, delicious and economical foods. ...

The influence of diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) addition (0 - 0.5 g/100g) to emulsifier gel formulation on sensory and quality characteristics of Barbari bread fortified ...

abstract

Abstract

The Adomian decomposition method is widely used in approximate calculation. The main difficulty of the method is to calculate Adomian polynomials, the procedure is very complex. In order to overcome the demerit, this paper ...

Erysimum damirliense, a new species of Brassicaceae from Zanjan and Ardebil provinces (northwest Iran) is described and illustrated. The new species resembles E. uncinatifolium and E. elbrusense, but is easily recognized ...

To assessing the effects of sowing dates and depths on emergence and tuber production of endangered medico- industrial Ferula assa-foetida, an outdoor pot experiment conducted in Natural Resources and Environment Faculty ...

To assessing the effects of planting dates and depths on emergence and tuber production of endangered medico- industrial Ferula gummosa, an outdoor pot experiment conducted in Natural Resources and Environment Faculty of ...

Esterifications of acetic acid with some linear, secondary, tertiary, and benzylic alcohols mediated by catalytic amounts of Keggin, Wells-Dawson, and Preyssler type heteropolyacids were carried out under reflux at mild ...