Author = Shahiri Tabarestani, Hoda
Number of Articles: 6
Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test

Volume 15, Issue 4, January 2024, Pages 63-86

10.22069/fppj.2023.20894.1731

Ehsan Fayzi Karim Abadi; علیرضا Sadeghi Mahoonak; Mohammad Ghorbani; hoda shahiri tabarestani; Zahra Ataei

Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake.

Volume 14, Issue 4, January 2023, Pages 111-124

10.22069/fppj.2022.20678.1724

Shiva Shafiei; Mehran Alami; Hoda Shahiri Tabarestani; sayed soheil amiri aghdaei

Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus)

Volume 14, Issue 3, October 2022, Pages 55-78

10.22069/fppj.2022.20087.1701

Isan Izanloo; Alireza Sadeghi Mahoonak; Hoda Shahiri Tabarestani; Seyadeh Narges Mazloomi; Mohsen Rashidzadeh

Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder

Volume 14, Issue 1, September 2022, Pages 99-115

10.22069/ejfpp.2021.19613.1682

Mahbubeh Kashiri; Saeedeh Norian Behfar; Yahya Maghsoudlou; Morteza Khomeiri; Hoda Shahiri Tabarestani

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

Food Processing and Preservation Journal

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