Treffer 1 - 4 von 4 für Suche 'Narges Nadian', Suchdauer: 0,66s Treffer weiter einschränken
  1. 1
    Investigating the effect of whole oat flour, maltodextrin and isomalt on textural and sensory characteristics of biscuits using response surface methodology

    Investigating the effect of whole oat flour, maltodextrin and isomalt on textural and sensory characteristics of biscuits using response surface methodology von Mosafa, Leila, Nadian, Narges, Hojatoleslami, Mohammad


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  2. 2
    Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin

    Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin von Nadian, Narges, Azizi, Mohammad Hossain, Abbastabar Ahangar, Hossein, Aarabi, Aazam

    Veröffentlicht in Food science & nutrition

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  3. 3
    Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches

    Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches von nadian, narges, Azizi, MohammadHossein, Abbastabar ahangar, Hossein, Arabi, Azam


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  4. 4
    Study of possibility low calorie biscuit production by using stevioside sweetener

    Study of possibility low calorie biscuit production by using stevioside sweetener von Mehdi Vatankhah, Amir Hossein Elhami Rad, Masoud Yaghbani, Narges Nadian, Mohammad Javad Akbarian Meymand


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