The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

por Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Publicado 2016

The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)

por Ghandehari Yazdi, Amirpouya, Hojjatoleslamy, Mohammad, Keramat, Javad, Jahadi, Mahshid, Amani, Elahe
Publicado 2017