Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake

Volume 13, Issue 1, September 2021, Pages 57-70

10.22069/ejfpp.2021.16568.1547

Sima Mohajer Khorasani; Mehran Aalami; Mahdi Kashaninejad; Hoda Shahiri Tabarestani

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Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey

Volume 12, Issue 2, April 2021, Pages 157-170

10.22069/ejfpp.2021.6604.1117

A. Taherian; A.R. Sadeghimahounak; H. Mirzaie; M. Alami; A. Sadeghi

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Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology

Volume 11, Issue 1, July 2019, Pages 117-130

10.22069/ejfpp.2019.7330.1150

Ali Reza Sadeghi Mahoonak; Mehran Alami; Mohamad Ghorbani

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Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread

Volume 8, Issue 1, May 2016, Pages 1-22

10.22069/ejfpp.2016.3133

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Evaluation of usability of soy protein isolate and gum tragacanth as egg Substitute in mayonnaise

Volume 6, Issue 1, May 2014, Pages 65-84

mahboubeh heidari; mehran alami; mehdi kashaninejad; soheil amiri aghdaei

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Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology

Volume 5, Issue 1, January 2013, Pages 95-110

ALIREZA M.; Alireza Sadeghi Mahoonak; M. G.; A. T.; M. A.

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