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S.H. Razavizadegan Jahromi

4

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USING RESPONSE SURFACE METHODOLOGY TO EVALUATION AND OPTIMIZATION OF DOUGH MIXING TIME ON QUALITY PROPERTIES OF BARBARI BREAD

2015
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STUDIES ON THE EFFECTS OF PACKAGING TYPE AND MODIFIED ATMOSPHERE ON PROPERTIES OF BARBARI BREAD FORTIFIED WITH WHOLE SOY FLOUR

2012
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Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging

2010 World Academy of Science, Engineering and Technology, International Journal of Social, Behavioral, Educational, Economic, Business and Industrial Engineering
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Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging

2010
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