M. Mazaheri-Tehrani

发表

Physicochemical and sensory properties of peanut spreads fortified with soy flour.

S. Yeganehzad, H. Amjadi, M. Mazaheri-Tehrani, 2009 .

Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

S. Razavi, S. Yeganehzad, M. Mazaheri-Tehrani, 2020 .

Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design

Y. Zahedi, M. Mazaheri-Tehrani, 2012 .

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

S. Razavi, S. Yeganehzad, M. Mazaheri-Tehrani, 2021, Food science & nutrition.

Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt

F. Shahidi, S. Yeganehzad, M. Mazaheri-Tehrani, 2007 .

Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacers

M. Mazaheri-Tehrani, H. Rashidi, M. Razavi, 2015 .

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

M. Kashaninejad, M. Khomeiri, M. Aalami, 2019 .

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

M. Kashaninejad, M. Khomeiri, M. Aalami, 2015, Journal of Food Science and Technology.

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

M. Kashaninejad, M. Khomeiri, M. Aalami, 2017 .

Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life

M. Mohebbi, Amir Pourfarzad, M. Mazaheri-Tehrani, 2012 .