Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

Por Pourfarzad, Amir, Haddad Khodaparast, Mohammad Hossein, Karimi, Mehdi, Mortazavi, Seyed Ali
Publicado em 2012

Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed

Por Hejri-Zarifi, Sudiyeh, Ahmadian-Kouchaksaraei, Zahra, Pourfarzad, Amir, Khodaparast, Mohammad Hossein Haddad
Publicado no J Food Sci Technol (2013)

Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions

Por Pourfarzad, Amir, Habibi Najafi, Mohammad B., Haddad Khodaparast, Mohammad H., Hassanzadeh Khayyat, Mohammad
Publicado no J Food Sci Technol (2014)

Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

Por Pourfarzad, Amir, Habibi Najafi, Mohammad B., Haddad Khodaparast, Mohammad H., Khayyat, Mohammad Hassanzadeh
Publicado no J Food Sci Technol (2015)

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Por Habibi Najafi, Mohammad B., Pourfarzad, Amir, Zahedi, Hoda, Ahmadian-Kouchaksaraie, Zahra, Haddad Khodaparast, Mohammad H.
Publicado no J Food Sci Technol (2015)