Investigation of rheological, physicochemical, and sensorial properties of traditional low‐fat Doogh formulated

por Rahmati, Fatemeh, Mahjoorian, Abbas, Fazeli, Fatemeh, Ranjbar, Sharagim
Publicado 2023

Modeling of drying kiwi slices and its sensory evaluation

por Mahjoorian, Abbas, Mokhtarian, Mohsen, Fayyaz, Nasrin, Rahmati, Fatemeh, Sayyadi, Shabnam, Ariaii, Peiman
Publicado 2016