Research Output per year
Research Output per year
Research Output
Search results
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2009
Application of sugar beet pulp as dough and bread improver (Barbari bread)
Majzoobi, M., Farahnaky, A., Jamalian, J., Mesbahi, G. & Sariri, F., 2009, Gums and Stabilisers for the Food Industry 15. p. 309-316 8 p.Research output: Book chapter/Published conference paper › Other chapter contribution
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Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.
Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, GR. & Aminlari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 181-189 9 p.Research output: Book chapter/Published conference paper › Other chapter contribution
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Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch
Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J. & Tongdang, T., 2009, Gums and Stabilisers for the Food Industry 15. p. 61-68 8 p.Research output: Book chapter/Published conference paper › Other chapter contribution
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Improving the quality of pasta using hydroxypropylmethyl cellulose, gluten and blended wheat flour
Majzoobi, M., Ostovan, R., Farahnaky, A., Mesbahi, G. & Eskandari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 317-322 6 p.Research output: Book chapter/Published conference paper › Other chapter contribution
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Rheological properties of Plantago Ovata L. as a function of concentration, temperature and pH
Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, GR. & Aminlari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 173-180 8 p.Research output: Book chapter/Published conference paper › Other chapter contribution