Research and Innovation in Food Science and Technology
Author = Mazaheri Tehrani, Mostafa
A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder
Volume 9, Issue 1, May 2020, Pages 73-84
10.22101/JRIFST.2020.184654.1091
Abdolreza Mirchouli Borazgh; Mostafa Mazaheri Tehrani; Seyed Ali Mortazavi; Seyed Mohammad Ali Razavi
Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method
Volume 8, Issue 2, July 2019, Pages 125-136
10.22101/JRIFST.2019.07.22.822
Mahdi Zarei; Mostafa Mazaheri Tehrani; Hassan Rashidi; Mohsen Fathi Najafi
The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut
Volume 8, Issue 1, April 2019, Pages 1-14
10.22101/jrifst.2019.04.30.811
Arezo Fazeli; Mostafa Mazaheri Tehrani; Mahdi Karimi; Alireza Sadeghian; Arash Koocheki
Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute
Volume 7, Issue 2, July 2018, Pages 177-196
10.22101/JRIFST.2018.07.17.725
Elham Zayerzadeh; Mostafa Mazaheri Tehrani; Samira Yeganehzad; Mohebbat Mohebbi
Study on α-amino azote changes with height of storage and sugar beets size during storage in silos
Volume 4, Issue 2, July 2015, Pages 143-152
10.22101/JRIFST.2015.07.23.424
Khalil Behzad; Mostafa Shahidi Noghabi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani; Rohollah Behzad
Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product
Volume 4, Issue 2, July 2015, Pages 173-182
10.22101/JRIFST.2015.07.23.426
Samira Yeganehzad; Mostafa Mazaheri Tehrani; Zohreh Baratian Ghorghi
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