Application of beneficial compounds in pasta enrichment

Study of enrichments performed in pasta industry

Analytical methods based on protein analysis to determine the incorporation of Triticum aestium wheat in pasta

Effect of heating with constant temperature of 120 ° C on the number of wheat germ peroxide obtained from durum wheat mill

Beneficial properties of wheat germ

Investigation of adding salt and reducing acidity on gluten protrusion properties

Evaluation of sensory and mechanical properties of pasta produced with null flour, semolina and a mixture of both

Investigation of rheological and chemical properties of Iranian durum wheat cultivars

Investigation of the effect of adding salt on the rheological properties of the dough and the quality of the final pasta

The effect of consuming multi-probiotic pasta on reducing VLDL in the blood of healthy people

Evaluation of rheological properties of prebiotic pasta using alveograph and farinograph devices

Application of microencapsulation in resistance of probiotic bacteria in pasta production

A review of grain-based probiotic products

Investigation of Hydrocolloids on Rheological Properties of Wheat Flour Dough with Mixolb Machine

The latest enrichments in the pasta industry

Investigation of ELISA diagnostic system to determine the amount of toxins in wheat flour

Investigation of the effect of heat process on rheological properties of wheat flour dough

Performance of high hydrostatic pressure technology in modern wheat processing

Comparison of quality of wheat, flour and bread obtained from organic and inorganic cultivation methods

Investigation of the effect of hectoliters of wheat on the quantity and quality of flour extracted from wheat grown in different regions of Fars province

Comparison of the effect of Teflon and bronze molds on the physical, textural and sensory properties of the produced pasta

Investigation of organochlorine pesticide residues during pasta production process

Investigation of organic and inorganic cultivation methods on the quality of wheat, flour and bread

Determination of acrylamide content in extruded dough products after two stages of drying (pasta) by gas chromatography

Effects of polymer nanocomposites containing silver nanoparticles on probiotic pasta packaging

Use of polymer clay nanocomposites in wheat germ pasta packaging and its effect on shelf life

Qualitative examination of dried pasta using Mike dryer

An overview of the role of research and development in creating competitive advantage

Wheat modification to fit the final product

Nutritional value of Anato pigment

Application of xanthan gum in gluten-free products

Nutritional value and clinical properties of spirulina

The effect of spirulina microalgae on the quality characteristics of pasta

Microscopic changes of pasta components during the production process

The effect of extrusion process on bioactive compounds of cereal products

The role of outsourcing in establishing a link between academia and industry

Establishment of a systematic structure of industry-university relations in Zar Research Industrial Group

The role of staff and student education in the relationship between university and industry

Evaluation of effective and efficient communication strategies of industry, university and development research department in order to advance innovation, with a brief look at the consistent and objective achievements of Zar Research Industrial Group

Dynamic interaction between academia and industry

A review of the anti-nutritional properties of phytic acid and the application of the enzyme phytase

An overview of the types of enzymes used in starch processing to produce high fructose corn syrup

Stabilization of probiotic bacteria in the production of probiotic ready-made cake powder product

Investigation of the effect of gluten in pasta and its role in gluten-free products