Search Results - Ahmadzadeh-Hashemi, Saba

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  1. 1
    Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process

    Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process by Varidi, Mehdi, Ahmadzadeh‐Hashemi, Saba, Nooshkam, Majid

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  2. 2
    Hydro- and aerogels from quince seed gum and gelatin solutions

    Hydro- and aerogels from quince seed gum and gelatin solutions by Ahmadzadeh-Hashemi, Saba, Varidi, Mehdi, Nooshkam, Majid

    Published in Food Chemistry: X
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    Exploring sustainable novel millet protein: A look at the future foods through innovative processing

    Exploring sustainable novel millet protein: A look at the future foods through innovative processing by Kaur, Gurjeet, Ahmadzadeh-Hashemi, Saba, Amir, Saira, Khan, Zakir Showkat, Gulsunoglu-Konuskan, Zehra, Karimidastjerd, Atefeh, Fayaz, Shemilah, Bhat, Mohmad Sayeed, Rustagi, Sarvesh, Bekhit, Alaa El-Din Ahmed, Aijaz, Thameed

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