Research and Innovation in Food Science and Technology
Author = Mohebbi, Mohebbat
Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment
Volume 7, Issue 1, May 2018, Pages 89-104
10.22101/JRIFST.2018.05.19.717
Morteza Kashaninejad; Mohebbat Mohebbi
The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie
Volume 6, Issue 4, February 2018, Pages 375-388
10.22101/JRIFST.2018.02.12.645
Nasim Hasanpoor; Arash Koocheki; Mohebbat Mohebbi; Elnaz Milani
Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time
Volume 3, Issue 4, January 2015, Pages 307-316
10.22101/JRIFST.2015.01.21.342
Arash Ghaitaranpour; Mohammad Elahi; Masoud Najaf Najafi; Mohebbat Mohebbi
Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate
Volume 3, Issue 4, January 2015, Pages 375-388
10.22101/JRIFST.2015.01.21.347
Saeed Mirarab Razi; Mohebbat Mohebbi; Mohammad Hosein Haddad Khodaparast; Arash Koocheki
Optimization of spray drying of pomegranate juice using response surface methodology
Volume 3, Issue 2, August 2014, Pages 129-142
10.22101/JRIFST.2014.08.23.323
Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi; Mohammad Noshad; Mohammad Noshad
Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar
Volume 2, Issue 2, September 2013, Pages 179-192
10.22101/JRIFST.2013.09.16.226
Seyed Ahmad Shahidi; Mohebbat Mohebbi; Ali Motamedzadegan; Aman Mohammad Ziaiifar; Javad Abolfazli Esfahani; Seyed Ali Mortazavi
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