M. Gharekhani
发表
A. D. Garmakhany,
M. Kashaninejad,
M. Gharekhani,
2013
.
L. Roufegarinejad,
S. Pirsa,
S. Kalantari,
2020
.
M. Ebrahimzadeh,
M. Ghorbani,
M. Gharekhani,
2015
.
M. Gharekhani,
S. Hanifian,
Mojtaba Agdar GhareAghaji,
2021,
Journal of Food Processing and Preservation.
M. Ghorbani,
M. Gharekhani,
N. Rasoulnejad,
2012
.
M. Kashaninejad,
M. Khomeiri,
M. Aalami,
2013
.
M. Hejazi,
Y. Nami,
M. Aalami,
2022
.
Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
M. Hejazi,
Y. Nami,
M. Aalami,
2021,
Food science & nutrition.
Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread
M. Hejazi,
Y. Nami,
M. Aalami,
2020,
bioRxiv.
M. Hejazi,
Y. Nami,
M. Aalami,
2019,
Journal of Food Science and Technology.
R. E. Kenari,
N. Asefi,
M. Gharekhani,
2020,
Journal of Food Science and Technology.
L. Roufegarinejad,
S. Azadmard‐Damirchi,
K. Alirezalu,
2022,
Food Science & Nutrition.
Sodeif Azadmard-Damirchi,
Ebrahim Afkhami Sarai,
m gharekhani,
2021,
Food Science and Technology.
Vahid Farzaneh,
Hamid Bakhshabadi,
M Gharekhani,
2017
.
A. Khaki,
M. Shokoohi,
M. Gharekhani,
2023,
Andrologia.
Mahnaz Tabibiazar,
L. Roufegarinejad,
S. Pirsa,
2021
.