Search Results - Komeyli, Rozita

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    Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

    Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage by Haghshenas, Mehrdad, Hosseini, Hedayat, Nayebzadeh, Kooshan, Kakesh, Behnoosh Shabkoohi, Mahmoudzadeh, Maryam, Fonood, Rozita Komeyli

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  2. 2
    Characterisation of spray‐dried microparticles containing iron coated by pectin/resistant starch

    Characterisation of spray‐dried microparticles containing iron coated by pectin/resistant starch by Moslemi, Masoumeh, Hosseini, Hedayat, Erfan, Mohammad, Mortazavian, Amir Mohammad, Fard, Ramin Mazaheri Nezhad, Neyestani, Tirang Reza, Komeyli, Rozita

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    Physicochemical properties of novel non‐meat sausages containing natural colorants and preservatives

    Physicochemical properties of novel non‐meat sausages containing natural colorants and preservatives by Akramzadeh, Naeimeh, Hosseini, Hedayat, Pilevar, Zahra, Karimian Khosroshahi, Nader, Khosravi‐Darani, Kianoush, Komeyli, Rozita, Barba, Francisco J., Pugliese, Alessandro, Poojary, Mahesha Manjunatha, Khaneghah, Amin Mousavi

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