Research and Innovation in Food Science and Technology
Author = Elnaz Milani
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties
Volume 9, Issue 3, October 2020, Pages 237-254
10.22101/JRIFST.2019.07.16.e1022
Mina Akbarian; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani; Mohammad Khalilian Movahhed
Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour
Volume 7, Issue 1, May 2018, Pages 29-48
10.22101/JRIFST.2018.05.19.713
Behnam Fiuzy; Mohammad Javad Varidi; Elnaz Milani; Fakhri Shahidi; Mohammad Hossein Haddad Khodaparast
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
Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)
Volume 4, Issue 4, January 2016, Pages 343-354
10.22101/JRIFST.2016.01.30.445
Pegah Darjani; Marzieh Hosseini Nezhad; Hadi Shorideh; Mohammad Abdollahian-Noghabi; Rassoul Kadkhodaee; Ahmad Balandari; Elnaz Milani
Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants
Volume 4, Issue 3, November 2015, Pages 247-256
10.22101/JRIFST.2015.11.22.435
Pegah Darjani; Marzieh Hosseini Nezhad; Rassoul Kadkhodaee; Elnaz Milani; Ahmad Balandari
)