Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology

بواسطة Paykary, Maryam, Karim, Roselina, Saari, Nazamid, Sulaiman, Rabiha, Shekarforoush, Elhamalsadat, Aghazadeh, Mona
منشور في 2016

Comparison of starch films and effect of different rice starch-based coating formulations on physical properties of walnut during storage time at accelerated temperature

بواسطة Aghazadeh, Mona, Karim, Roselina, Sultan, M. Tauseef, Paykary, Maryam, Johnson, Stuart K., Shekarforoush, Elhamalsadat
منشور في 2017

Comparison of starch films and effect of different rice starch‐based coating formulations on physical properties of walnut during storage time at accelerated temperature

بواسطة Aghazadeh, Mona, Karim, Roselina, Sultan, Mohammad Tauseef, Paykary, Maryam, Johnson, Stuart K., Shekarforoush, Elhamalsadat
منشور في 2018

Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion

بواسطة Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Sarker, Md Zaidul Islam, Kostadinovic, Sanja, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Samaram, Shadi
منشور في 2016

Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification

بواسطة Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Sarker, Md. Zaidul Islam, Paykary, Maryam
منشور في 2016