Keywords = Sensory evaluation
Number of Articles: 9

Effect of Inulin, Oligofructose and Oligofructose-Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake

Volume 19, Issue 6, November and December 2017, Pages 1241-1252

M. Beikzadeh, S. H. Peighambardoust, S. Beikzadeh, A. Homayouni-Rad

Consumer Acceptance and Quantitative Descriptive Analysis of Pistachio Spread

Volume 19, Issue 1, January and February 2017, Pages 85-95

A. Shakerardekani

Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder

Volume 18, Issue 2, March and April 2016, Pages 575-582

P. Ojha, T. Bahadur Karki, R. Sitaula

Effect of Soapwort Root Extract and Glycyrrhizin on Consumer Acceptance, Texture, and Oil Separation of Pistachio Halva

Volume 17, Issue 6, November and December 2015, Pages 1495-1505

A. Shakerardekani, M. Shahedi

Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake

Volume 17, Issue 1, January and February 2015, Pages 99-107

A. Farahnaky, M. Majzoobi, M. Habibi, S. Hedayati, F. Ghiasi, A. Farahnaky

Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake

Volume 15, Issue 3, May and June 2013, Pages 537-544

L. Y. Wu, H. Xiao, W. J. Zhao, H. Shang, M. Z. Zhang, Y. D. Lin, P. Sun, G. P. Ge, J. K. Lin

Changes in Rheology and Sensory Properties of Wheat Bread with the Addition of Oat Flour

Volume 14, Issue 2, March and April 2012, Pages 339-348

Gh. Peymanpour, K. Rezaei, B. Sorkhilalehloo, B. Pirayeshfar, G. Najafian, G. Najafian

Journal of Agricultural Science and Technology