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Works by Habibi, Seyedeh Ameneh

Results: 3

1

Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 110, doi. 10.22034/FSCT.21.156.110

By:

Habibi, Seyedeh Ameneh;
Jooyandeh, Hossein

Publication type:

Article

2

Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 92, doi. 10.22034/FSCT.21.156.92

By:

Habibi, Seyedeh Ameneh;
Jooyandeh, Hossein

Publication type:

Article

3

Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low‐Fat Ultrafiltrated Iranian White Cheese.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 11, p. 9810, doi. 10.1002/fsn3.4551

By:

Habibi, Seyedeh Ameneh;
Jooyandeh, Hossein

Publication type:

Article