Effects of spray-dried sourdough on flour characteristics and rheological properties of dough von GOLSHAN TAFTI, Abolfazl, PEIGHAMBARDOUST, Seyed Hadi, BEHNAM, Flora, BAHRAMI, Akbar, AGHAGHOLIZADEH, Roya, GHAMARI, Mahdieh, RAFAT, Seyed ABBAS

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Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum von Aghagholizadeh, Roya, Dokouhaki, Mina, Condict, Lloyd, Daneshgar, Sara, Brennan, Charles S., Kasapis, Stefan

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Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat von Aghagholizadeh, Roya, Kadivar, Mahdi, Nazari, Mohammad, Mousavi, Fatemeh, Azizi, Mohammad Hossein, Zahedi, Morteza, Rahiminezhad, Mohammad Reza

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Capability of solvent retention capacity to quality of flat bread in three wheat cultivars von Aghagholizadeh, Roya, Kadivar, Mahdi, Nazari, Mohammad, Ahmadi, Hassan, Azizi, Mohammad Hossein

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PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH von ABBASI, HAJAR, ARDABILI, SEYYED MAHDI SEYEDAIN, EMAM-DJOMEH, ZAHRA, MOHAMMADIFAR, MOHAMMAD AMIN, ZEKRI, MARYAM, AGHAGHOLIZADEH, ROYA

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