Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips

di Boroujeni, Leila Sedaghat, Hojjatoleslamy, Mohammad
Pubblicato in Food Sci Nutr (2018)

The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage

di Atashkar, Mehdi, Hojjatoleslamy, Mohammad, Sedaghat Boroujeni, Leila
Pubblicato in Food Sci Nutr (2018)

Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties

di Yarahmadi, Negar, Hojjatoleslamy, Mohammad, Sedaghat Boroujeni, Leila
Pubblicato in Food Sci Nutr (2020)

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

di Ataei Nukabadi, Fariba, Hojjatoleslamy, Mohammad, Abbasi, Hajar
Pubblicato in Food Sci Nutr (2020)

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages

di Alaei, Fereshteh, Hojjatoleslamy, Mohammad, Hashemi Dehkordi, Seyyed Majid
Pubblicato in Food Sci Nutr (2018)

The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)

di Ghandehari Yazdi, Amirpouya, Hojjatoleslamy, Mohammad, Keramat, Javad, Jahadi, Mahshid, Amani, Elahe
Pubblicato in Food Sci Nutr (2017)