Research and Innovation in Food Science and Technology
Author = Karimi, Mehdi
Number of Articles: 4
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
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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