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Mohsen Ghods rohani
Mohsen Ghods rohani
Chemistry
Food science
Chromatography
Rheology
Protease
5
Papers
13
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Optimization of labane (concentrated yogurt) formulation produced by wheyless process using mixture‐process variable experiments
2019
Journal of Food Processing and Preservation
Mostafa Kashaninejad
Masoud Najaf Najafi
Mohsen Ghods rohani
Morteza Kashaninejad
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Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm
2019
Food Science and Technology International
Mostafa Kashaninejad
Masoud Najaf Najafi
Mohsen Ghods rohani
Morteza Kashaninejad
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Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums
2019
Journal of Food Processing and Preservation
Mohsen Ghods rohani
Hassan Rashidi
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Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity
2014
Food Science and Biotechnology
Maryam Beigomi
Mohammad Amin Mohammadifar
Maryam Hashemi
Mohsen Ghods rohani
Kalaiselvi Senthil
Mohharam Valizadeh
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Citations (13)
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