Z. Hamidi-Esfehani

Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil

M. Barzegar, M. Sahari, Soheila Zarringhlami, 2013 .

Optimization of Vacuum Drying Characteristics of Date Powder

M. Sahari, Z. Hamidi-Esfehani, H. Samadlui, 2008 .

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

M. Barzegar, M. Sahari, Z. Hamidi-Esfehani, 2012 .

CHANGES IN OIL CONTENT, CHEMICAL PROPERTIES, FATTY ACID COMPOSITION AND TRIACYLGLYCEROL SPECIES OF TEA SEED OIL DURING MATURITY PERIOD

M. Barzegar, M. Sahari, Z. Hamidi-Esfehani, 2011 .

Partial replacement of nitrite by annatto as a colour additive in sausage.

M. Sahari, Z. Hamidi-Esfehani, S. Zarringhalami, 2009, Meat science.

Comparison of Chemical and Enzymatic Interesterification of Tea Seed Oil for the Production of Cocoa Butter Replacer

M. Barzegar, M. Sahari, Z. Hamidi-Esfehani, 2012 .

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

M. Barzegar, M. Sahari, Z. Hamidi-Esfehani, 2010 .