Conference Paper
1.Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread
(Full Text)Year 1391
Publish place: The first electronic conference on food processing innovation
Authors: Toktam Hejrani، Zahra Sheikholeslami، ali mortazavi، mahdi ghiyafe davoodi
Pages: 6 | Language: English
Publish place: The first electronic conference on food processing innovation
Authors: Toktam Hejrani، Zahra Sheikholeslami، ali mortazavi، mahdi ghiyafe davoodi
Pages: 6 | Language: English
Conference Paper
2.ndependent and combination effect of guar, amylase and lipase on the quality and rheologyproperties of part baked frozen Barbari bread
(Full Text)Year 1394
Publish place: 23st National Congress of Food Science and Technology
Authors: Toktam Hejrani، Zahra Sheikholeslami، Ali Mortazavi، Mahdi Ghiyafe Davoodi
Pages: 7 | Language: English
Publish place: 23st National Congress of Food Science and Technology
Authors: Toktam Hejrani، Zahra Sheikholeslami، Ali Mortazavi، Mahdi Ghiyafe Davoodi
Pages: 7 | Language: English
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