فیلتر نتایج
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: EnglishConference 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
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: EnglishConference 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