Research and Innovation in Food Science and Technology
Author = Sheikholeslami, Zahra
Number of Articles: 4
Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread
Volume 8, Issue 4, February 2020, Pages 405-414
10.22101/jrifst.2020.214128.1140
Bahareh Sahraiyan; Zahra Sheikholeslami; Mahdi Karimi
Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread
Volume 5, Issue 4, February 2017, Pages 395-404
10.22101/JRIFST.2017.02.26.007
Zahra Sheikholeslami; Toktam Hejrani; Mahdi Karimi; Mehdi Ghiafeh Davoodi; Hamed Fatemian
Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties
Volume 4, Issue 4, January 2016, Pages 325-342
10.22101/JRIFST.2016.01.30.444
Vahid Keyhani; Seyed Ali Mortazavi; Mehdi Karimi; Hojjat Karazhiyan; Zahra Sheikholeslami
Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake
Volume 4, Issue 2, July 2015, Pages 153-172
10.22101/JRIFST.2015.07.23.425
Vahid Keyhani; Seyed Ali Mortazavi; Mahdi Karimi; Hojjat Karazhiyan; Zahra Sheikholeslami
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