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فیلتر نتایج
نتایج 11 تا 20 از مجموع 14
1
2
Journal Paper
بررسی کاربرد آرد کینوا و امولسیفایر منوگلیسرید بر ویژگی های فیزیکوشیمیایی و حسی شیرینی بدون گلوتن
Authors:
Mozhgan Alavi
،
Masoume Mehraban sangh atash
،
bahareh sahraiyan
Year 1401
Publish place:
Journal of food science and technology (Iran) Issue 132، Vol 19
Pages:
13
| Language: Persian
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Journal Paper
بررسی اثر کینوای فراوری شده بر ویژگی های فیزیکوشیمیایی و حسی قالب غذایی فشرده
Authors:
atoosa nowrouzian
،
Masoume Mehraban sangh atash
،
Bahareh Sahraiyan
Year 1402
Publish place:
Journal of food science and technology (Iran) Issue 138، Vol 20
Pages:
14
| Language: Persian
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Conference Paper
Evaluation the quality and quantity of doughnut containing natural extract(green tea) and ascorbic acid
Authors:
Bahareh Sahraiyan
،
Fatemeh Pourhaji
Year 1401
Publish place:
International conference on Tayyeb food
Pages:
15
| Language: English
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Conference Paper
Studies of the technological and sensory properties of gluten-free bread Affected by using novel edible surface coating and traditional glazes
Authors:
Bahareh Sahraiyan
،
Fatemeh Pourhaji
Year 1400
Publish place:
9th International Conference on Food Science, Organic Agriculture and Food Security
Pages:
7
| Language: English
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نتایج 11 تا 20 از مجموع 14
1
2