Treffer 1 - 4 von 4 für Suche 'Mardani, Marieh', Suchdauer: 0,73s Treffer weiter einschränken
  1. 1
    Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

    Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer von Mardani, Marieh, Kilicli, Mahmut, Toker, Omer Said, Yeganehzad, Samira, Niazmand, Razieh, Palabiyik, Ibrahim, Konar, Nevzat

    Veröffentlicht in Rheologica acta

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  2. 2
    Structure–function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system

    Structure–function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system von Mardani, Marieh, Yeganehzad, Samira, Niazmand, Razieh


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  3. 3
    Study on foaming, rheological and thermal properties of gelatin-free marshmallow

    Study on foaming, rheological and thermal properties of gelatin-free marshmallow von Mardani, Marieh, Yeganehzad, Samira, Ptichkina, Nataliia, Kodatsky, Yury, Kliukina, Oksana, Nepovinnykh, Nataliia, Naji-Tabasi, Sara

    Veröffentlicht in Food hydrocolloids

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  4. 4
    The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

    The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow von Marie Mardani, Samira Yeganehzad, Razieh Niazmand


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