Research and Innovation in Food Science and Technology
Author = Mohammad Khalilian Movahhed
Number of Articles: 4
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
Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions
Volume 8, Issue 2, July 2019, Pages 111-124
10.22101/JRIFST.2019.07.22.821
Mohebbat Mohebbi; Mehdi Varidi; Mohammad Noshad; Mohammad Khalilian Movahhed
The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
Volume 5, Issue 3, December 2016, Pages 265-278
10.22101/JRIFST.2016.12.19.534
Khadije Khoshakhlagh; Mohebbat Mohebbi; Mohammad Khalilian Movahhed
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
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