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  1. 1
    Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

    Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums von Sahari, M. A., Mohammadi, R., Hamidi Esfehani, Z.


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  2. 2
    Partial replacement of nitrite by annatto as a colour additive in sausage

    Partial replacement of nitrite by annatto as a colour additive in sausage von Zarringhalami, S., Sahari, M.A., Hamidi-Esfehani, Z.

    Veröffentlicht in Meat science

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  3. 3
    Partial replacement of nitrite by annatto as a colour additive in sausage

    Partial replacement of nitrite by annatto as a colour additive in sausage von ZARRINGHALAMI, S, SAHARI, M. A, HAMIDI-ESFEHANI, Z

    Veröffentlicht in Meat science

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