Search Results - Pourazarang, Hashem

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  1. 1
    Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

    Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage by Ahmadian-Kouchaksaraei, Zahra, Varidi, Mehdi, Varidi, Mohammad Javad, Pourazarang, Hashem

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  2. 2
    Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus)

    Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus) by Pasban, Atena, Mohebbi, Mohebbat, Pourazarang, Hashem, Varidi, Mehdi, Abbasi, Arezoo

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  3. 3
    Optimization of Foaming Condition and Drying Behavior of White Button Mushroom ( A garicus bisporus ): Optimization of Foaming Condition of Mushroom Pure

    Optimization of Foaming Condition and Drying Behavior of White Button Mushroom ( A garicus bisporus ): Optimization of Foaming Condition of Mushroom Pure by Pasban, Atena, Mohebbi, Mohebbat, Pourazarang, Hashem, Varidi, Mehdi, Abbasi, Arezoo

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  4. 4
    Effects of Packaging Materials, Modified Atmospheric Conditions, and Storage Temperature on Physicochemical Properties of Roasted Pistachio Nut

    Effects of Packaging Materials, Modified Atmospheric Conditions, and Storage Temperature on Physicochemical Properties of Roasted Pistachio Nut by Raei, Masoomeh, Mortazavi, Ali, Pourazarang, Hashem

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  5. 5
    Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

    Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study by Pasban, Atena, Mohebbi, Mohebbat, Pourazarang, Hashem, Varidi, Mehdi

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