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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread
Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread
Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties
Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
شرکت در کنفرانس
Behnaz Nasiri Esfahani. (M.Sc)
Behnaz Nasiri Esfahani. (M.Sc)
Conferences
effect of Oat Flour on Dough rheology texture and Organoleptic Properties of Taftoon bread
Special Topics in Metallurgy of Additive Manufacturing
Bread making process optimization: Staling kinetics, relationship of batter rheology, shelf life, quality and sensory characteristics of Barbari bread
Water quality assessment in an arid region using a water quality index.
شاداب پناهی