Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach

por Tahsiri, Zahra, Niakousari, Mehrdad, Khoshnoudi‐Nia, Sara, Hosseini, Seyed Mohamad H.
Publicado 2017

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

por Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid, Niakousari, Mehrdad
Publicado 2023