Welcome to Zarnam Research Center Website
21 November 2024
Calender
|
Register
Home
About Institute
Departments
Institute
Articles
Library
Innovations
Activity
Link
Menu
Semolina Magazine
»
No.1,2
No.3
No.4,5
No.6,7
No.8,9
No.10,11
No.12,13,14,15
No.16
No.17
Hall of Honors
Publications
»
Book Compilation
Theses
Baking+Biscuit Journal,International
Scientific Newsletter
Questions and Responses
Contact Us
About Institute
Institute
Innovations
Activity
Link
Library
Product Development
»
Functional
»
Prebiotic Pasta
Pasta with barely flour
Whole Wheat Pasta
Pasta with Soya Flour
Pasta with Wheat Germ
New Generation of Pasta
»
Half-cooked Nest Pasta
Pre-cooked and half-prepared Lasagna
List of Prices of Products
Last Articles
Study of the Impact of Wheat Hectoliter on the Quality and Quantity of the Flour Derived from Cultivated Wheat in Grains of Fars Province
Comparison of the Quality of Wheat, Flour and Bread Derived from Organic and Non-organic Cultivation Method
A Review on Probiotic Products on the Basis of Grain
Use of Microencapsulation in Making Probiotic Bacteria in Pasta Production
The Recent Performed Enrichment in Pasta Industry
Nutritional Value of Soya and its Clinical Properties
Studying ELISA Recognition System for Identifying the Amount of Poison in Wheat Flour
Study of the Impact of Heating Process on Dough's Rheological Properties
Comparison of Rheological Properties of Null Flour
Visitors Statistics
Online Users : 26
Today Visitor :
157
Total Visitor :
2459094
Latest sent Article
[ All Topics ]
[ Topics home ]
This is a Sample Article This is a Sample Article This is a...
This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article
[ Read more ]
The Effect of Inulin Addition on THE Rheological Properties ...
The Effect of Inulin Addition on THE Rheological Properties of Pasta Dough
[ Read more ]
The comparison of rheological characteristics of semolina, n...
The comparison of rheological characteristics of semolina, null flour and mixture of semolina-null for determining and selecting the appropriate flour in pasta production
[ Read more ]
First
<<
1
2
Download
Rss
Send Page
Contact
Print
Article Archive
December 1391
December 1390
Latest Article
Study of the Impact of Wheat Hectoliter on the Quality and Quantity of the Flour Derived from Cultivated Wheat in Grains of Fars Province
Comparison of the Quality of Wheat, Flour and Bread Derived from Organic and Non-organic Cultivation Method
A Review on Probiotic Products on the Basis of Grain
Use of Microencapsulation in Making Probiotic Bacteria in Pasta Production
The Recent Performed Enrichment in Pasta Industry
Nutritional Value of Soya and its Clinical Properties
Studying ELISA Recognition System for Identifying the Amount of Poison in Wheat Flour
Study of the Impact of Heating Process on Dough's Rheological Properties
Comparison of Rheological Properties of Null Flour
This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article
This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article This is a Sample Article
The Effect of Inulin Addition on THE Rheological Properties of Pasta Dough
The comparison of rheological characteristics of semolina, null flour and mixture of semolina-null for determining and selecting the appropriate flour in pasta production
Home
|
Who We Are
|
What We Do
|
Contact Us
Copyright © 2012
Sunway ICT Center
All Rights Reserved
