Search Results - Azmoon, Elahe

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    The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

    The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization by Azmoon, Elahe, Saberi, Farzad, Kouhsari, Fatemeh, Akbari, Mehdi, Kieliszek, Marek, Vakilinezam, Amir

    Published in Foods
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    Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum

    Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum by Saberi, Farzad, Azmoon, Elahe, Nouri, Mehran

    Published in Food Structure
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