Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

por Gharekhani, Mehdi, Nami, Yousef, Aalami, Mehran, Hejazi, Mohammad Amin
Publicado 2021

Effects of different roasting methods on formation of acrylamide in pistachio

por Asadi, Sonia, Aalami, Mehran, Shoeibi, Shahram, Kashaninejad, Mehdi, Ghorbani, Mohammad, Delavar, Mostafa
Publicado 2020