The scientific-research article of “Two Impacts of Adding Inulin on Rheological and Physical Properties of Macaroni Dough was approved by the Scientific Board of Nutritional Sciences and Technologies Quarterly, the journal issued by Islamic Azad University Deputy Office of Research Affairs.

As reported by the Public Relations of Zar Research and Industrial Group, this article, which was approved by the Quarterly after evaluation and deals with “ultra-useful” properties of pastas, is result of one-year activity of the Research Team of Zar Daneshbonyan Center. [1]