1.

Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage

Volume 17, Issue 1, March and April 2021, Pages 93-106
Marzieh Salami; Massoumeh Mehraban Sangatash; Ahmad Ehtiati

2.

Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana

Volume 7, Issue 4, January 2012
Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Noshad; Ahmad Ehtiati; Milad Fathi

3.

Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Volume 13, Issue 2, May and June 2017, Pages 393-404
Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi

4.

Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content

Volume 17, Issue 2, May and June 2021, Pages 353-363
Ahmad Ehtiati; Massoumeh Mehraban Sangatash; Reza Karazhyan; Zahra Nazari; Farzad Sadeghi

5.

Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh

Volume 9, Issue 4, January 2014
Ahmad Ehtiati; Fakhri Shahidi; Mohebbat Mohebbi; Masoud Yavarmanesh

6.

Image analysis of crumb digital images in Barbary bread enriched with soy flour

Volume 6, Issue 4, January 2011
Atena Pasban; Mohebbat Mohebbi; Ahmad Ehtiati

7.

The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides

Volume 16, Issue 5, November and December 2020, Pages 555-568
Raza Bataghva; Massoumeh Mehraban Sangatash; Ahmad Ehtiati


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