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Journal Paper
بررسی تاثیر صمغ گوار و آنزیم لیپاز بر ویژگی های رئولوژیکی و کیفت پخت کامل نان بربری نیم پز و منجمد تکتم هجرانی۱ ، زهرا شیخ الاسلامی۲، علی مرتضوی۳ ، مهدی قیافه داوودی۲
Authors:
Year 1392
Publish place:
Journal of food science and technology (Iran) Issue 45، Vol 11
Pages:
11
| Language: Persian
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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
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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