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نمایش تعداد 1-10 از 30

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

نوع: Journal Paper

نویسنده : Maryam Bahram-Parvar

سال: 2015

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

نوع: Journal Paper

نویسنده : Maryam BahramParvar, Toktam Mohammadi Moghaddam…

سال: Year

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

نوع: Journal Paper

نویسنده : Maryam BahramParvar, H. Douglas Goff

سال: 2013

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

نوع: Journal Paper

نویسنده : Maryam BahramParvar; Seyed M. A. Razavi

ناشر: John Wiley and Sons

سال: 2012

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Some Physical and Mechanical Properties of Kiwifruit

نوع: Journal Paper

نویسنده : Seyed Mohammad Ali Razavi; Maryam BahramParvar

سال: 2007

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

نوع: Journal Paper

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

سال: 2017

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

نوع: Journal Paper

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

سال: 2016

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

نوع: Journal Paper

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

سال: 2014

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

نوع: Journal Paper

نویسنده : 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

نوع: Journal Paper

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

ناشر: John Wiley and Sons

سال: 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