Treffer 1 - 6 von 6 für Suche 'MOGHARI, Ali Akbarian', Suchdauer: 0,34s Treffer weiter einschränken
  1. 1
    Development and quality characterization of liquid Kashk by incorporating psyllium (Plantago ovata Forsk) hydrocolloid gel

    Development and quality characterization of liquid Kashk by incorporating psyllium (Plantago ovata Forsk) hydrocolloid gel von Amini, Sahar, Yousefi, Shima, Akbarian Moghari, Ali


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  2. 2
    Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria

    Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria von Akbarian Moghari, Ali, Razavi, Seyed Hadi, Ehsani, Mohammad Reza, Mousavi, Mohammad


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  3. 3
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, POURAHMAD, Rezvan, MOGHARI, Ali Akbarian


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  4. 4
    Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria: Functional Probiotic UF-Feta Cheese

    Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria: Functional Probiotic UF-Feta Cheese von Akbarian Moghari, Ali, Razavi, Seyed Hadi, Ehsani, Mohammad Reza, Mousavi, Mohammad


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  5. 5
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, Rezvan POURAHMAD, MOGHARI, Ali Akbarian

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  6. 6
    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

    Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin von AHOUEI, Mohamad Hossein, Rezvan POURAHMAD, MOGHARI, Ali Akbarian

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