Search Results - Seyedin Ardebili, Seyed Mahdi

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    The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

    The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread by Ghalambor, Pantea, Asadi, Gholamhassan, Mohammadi Nafchi, Abdorreza, Seyedin Ardebili, Seyed Mahdi

    Published in Starch - Stärke
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  2. 2
    Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

    Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch by Ghalambor, Pantea, Asadi, Gholamhassan, Mohammadi Nafchi, Abdorreza, Seyedin Ardebili, Seyed Mahdi

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    Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder

    Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder by Khosronia, Afsaneh, Asadi, Gholamhassan, Jafarpour, Afshin, Seyedin Ardebili, Seyed Mahdi, Yousefi, Shima

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