Research and Innovation in Food Science and Technology
Author = Moetamedzadegan, A.
The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger)
Volume 6, Issue 2, September 2017, Pages 211-220
10.22101/JRIFST.2017.09.02.628
Hoda Fahim; Ali Motamedzadegan; Shabnam Hamzeh
Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat
Volume 5, Issue 1, June 2016, Pages 27-38
10.22101/JRIFST.2016.06.01.513
Reihaneh Shokrpour Roodbari; Ali Motamedzadegan; Seyed Hashem Hosseiniparvar; Mahmoodreza Ovissipour
Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers
Volume 3, Issue 3, October 2014, Pages 227-244
10.22101/JRIFST.2014.10.23.333
Samaneh Faraji Kafshgari; Mehran Aalami; Morteza Khomeiri; Ali Moetamedzadegan; Mohammad Javad Akbarian Meymand
The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
Volume 2, Issue 4, March 2014, Pages 381-392
10.22101/JRIFST.2014.03.01.247
Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan
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
Properties of gluten free bread prepared from Iranian rice cultivars
Volume 1, Issue 3, December 2012, Pages 187-198
10.22101/JRIFST.2012.12.20.134
F. Lashkari; J. Mohammadzade Milani; A. Moetamedzadegan; G. Maleki
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