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A review of modern instrumental techniques for measurements of ice cream characteristics

Type: Journal Paper

Author : Maryam Bahram-Parvar

Year: 2015

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Effect of deep-fat frying on sensory and textural attributes of pellet snacks

Type: Journal Paper

Author : Maryam BahramParvar, Toktam Mohammadi Moghaddam…

Year: Year

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Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Type: Journal Paper

Author : Maryam BahramParvar, H. Douglas Goff

Year: 2013

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Rheological interactions of selected hydrocolloid–sugar–milk–emulsifier systems

Type: Journal Paper

Author : Maryam BahramParvar; Seyed M. A. Razavi

Publisher: John Wiley and Sons

Year: 2012

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Some Physical and Mechanical Properties of Kiwifruit

Type: Journal Paper

Author : Seyed Mohammad Ali Razavi; Maryam BahramParvar

Year: 2007

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Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Type: Journal Paper

Author : Maryam Bahram-Parvar; Fakhreddin Salehi; Seyed M.A. Razavi

Year: 2017

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Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Type: Journal Paper

Author : Maryam Bahram-Parvar; Fakhreddin Salehi; Seyed M.A. Razavi

Year: 2016

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Effect of frying temperature and time on image characterizations of pellet snacks

Type: Journal Paper

Author : Toktam Mohammadi Moghaddam; Maryam BahramParvar; Seyed M. A. Razavi

Year: 2014

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Effect of frying temperature and time on image characterizations of pellet snacks

Type: Journal Paper

Author : Toktam Mohammadi Moghaddam; Maryam BahramParvar; Seyed M. A. Razavi

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The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

Type: Journal Paper

Author : MARYAM BAHRAMPARVAR; MOHAMMAD H HADDAD KHODAPARAST; SEYED M A RAZAVI

Publisher: John Wiley and Sons

Year: 2009

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A review of modern instrumental techniques for measurements of ice cream characteristics

Effect of deep-fat frying on sensory and textural attributes of pellet snacks

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Rheological interactions of selected hydrocolloid–sugar–milk–emulsifier systems

Some Physical and Mechanical Properties of Kiwifruit

Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Effect of frying temperature and time on image characterizations of pellet snacks

Effect of frying temperature and time on image characterizations of pellet snacks

The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

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A review of modern instrumental techniques for measurements of ice cream characteristics

Effect of deep-fat frying on sensory and textural attributes of pellet snacks

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Rheological interactions of selected hydrocolloid–sugar–milk–emulsifier systems

Some Physical and Mechanical Properties of Kiwifruit

Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream

Effect of frying temperature and time on image characterizations of pellet snacks

Effect of frying temperature and time on image characterizations of pellet snacks

The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream