Effects of processing on mycotoxin stability in cereals.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 12, p. 2372, doi. 10.1002/jsfa.6600
- By:
- Publication type:
- Article
Works by Maleki, Gisoo
Results: 7
1
2
Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread.
- Published in:
- Food Science & Technology Research, 2013, v. 19, n. 3, p. 353, doi. 10.3136/fstr.19.353
- By:
- Publication type:
- Article
3
Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 2010, doi. 10.1007/s11694-022-01768-6
- By:
- Publication type:
- Article
4
Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage.
- Published in:
- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1610, doi. 10.1007/s11694-018-9776-6
- By:
- Publication type:
- Article
5
Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour.
- Published in:
- International Journal of Food Engineering, 2014, v. 10, n. 3, p. 467, doi. 10.1515/ijfe-2013-0004
- By:
- Publication type:
- Article
6
Some Physical Properties of Azarbayejani Hazelnut and Its Kernel.
- Published in:
- International Journal of Food Engineering, 2013, v. 9, n. 1, p. 135, doi. 10.1515/ijfe-2012-0162
- By:
- Publication type:
- Article
7
Rheological Properties of Anghouzeh Gum.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2071
- By:
- Publication type:
- Article