Treffer 1 - 3 von 3 für Suche 'Akhonzadeh Basti, Afshin', Suchdauer: 0,58s Treffer weiter einschränken
  1. 1
    Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

    Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite von Mohammadpourfard, Issa, Khanjari, Ali, Akhonzadeh Basti, Afshin, Herrero‐Latorre, Carlos, Shariatifar, Nabi, Hosseini, Hedayat

    Veröffentlicht in Food science & nutrition

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  2. 2
    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

    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 von Sabah, Samireh, Sharifan, Anoshe, Akhonzadeh Basti, Afshin, Jannat, Behrooz, TajAbadi Ebrahimi, Maryam

    Veröffentlicht in Food science & nutrition

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  3. 3
    The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract

    The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract von Sabah, Samireh, Sharifan, Anoshe, Akhonzadeh Basti, Afshin, Jannat, Behrooz, TajAbadi Ebrahimi, Maryam


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