Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

por Sabah, Samireh, Sharifan, Anoshe, Akhonzadeh Basti, Afshin, Jannat, Behrooz, TajAbadi Ebrahimi, Maryam
Publicado 2021

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

por Mohammadpourfard, Issa, Khanjari, Ali, Akhonzadeh Basti, Afshin, Herrero‐Latorre, Carlos, Shariatifar, Nabi, Hosseini, Hedayat
Publicado 2020