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فیلتر نتایج
Mahdi Karimi
نتایج 21 تا 30 از مجموع 28
1
2
3
Journal Paper
بررسی تاثیر آنزیم ترانس گلوتامیناز و فراصوت دهی بر خصوصیات نان بربری حاوی آرد کنجاله سویا
Authors:
Hanie Naseri
،
Abolfazl Fadavi
،
Seyyedeh Zahra Sayyed-Alangi
Year 1402
Publish place:
Journal of food science and technology (Iran) Issue 137، Vol 20
Pages:
14
| Language: Persian
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Journal Paper
بررسی ویژگی های فیزیکوشیمیایی و بافتی نان بربری نیمه حجیم حاوی آرد کامل و مالت غلات و شبه غلات
Authors:
Parivash Sadat Alavi
،
Alireza Faraji
،
فریبا Naghipour
Year 1402
Publish place:
Journal of food science and technology (Iran) Issue 141، Vol 20
Pages:
15
| Language: Persian
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Journal Paper
تولید نان بربری غنی شده با منابع مختلف کلسیم و ارزیابی آن
Authors:
Year 1385
Publish place:
Journal of food science and technology (Iran) Issue 11، Vol 3
Pages:
8
| Language: Persian
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Conference Paper
The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread
Authors:
Zahra Sheikholeslami
،
Mahdi Karimi
،
Maryam Ranjbar Torshizi
،
toktam Hejrani
Year 1394
Publish place:
23st National Congress of Food Science and Technology
Pages:
8
| Language: English
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Conference Paper
ndependent and combination effect of guar, amylase and lipase on the quality and rheologyproperties of part baked frozen Barbari bread
Authors:
Toktam Hejrani
،
Zahra Sheikholeslami
،
Ali Mortazavi
،
Mahdi Ghiyafe Davoodi
Year 1394
Publish place:
23st National Congress of Food Science and Technology
Pages:
7
| Language: English
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Conference Paper
Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread
Authors:
Toktam Hejrani
،
Zahra Sheikholeslami
،
ali mortazavi
،
mahdi ghiyafe davoodi
Year 1391
Publish place:
The first electronic conference on food processing innovation
Pages:
6
| Language: English
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Conference Paper
Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes
Authors:
Toktam Hejrani
،
ali mortazavi
،
zahra Sheikholeslami
،
mehdi Karimi
Year 1391
Publish place:
The first electronic conference on food processing innovation
Pages:
6
| Language: English
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Conference Paper
A liquid improver for Flat bread: Interrelationship between texture, dough rheology and image features
Authors:
Zahra Ahmadian-Kouchaksaraei
،
Amir Pourfarzad
،
Mohammad Bagher Habibi-Najafi
Year 1391
Publish place:
The first electronic conference on food processing innovation
Pages:
6
| Language: English
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نتایج 21 تا 30 از مجموع 28
1
2
3