Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gholam-Hasan Asadi"'
Autor:
Leila Kamaliroosta, Mahdi Seyedian Ardebili, Gholam Hasan Asadi, Babak Ghiassi Tarzi, Reza Azizinejad
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 1, Pp 57-70 (2016)
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural
Externí odkaz:
https://doaj.org/article/db2e80ad153e4a5b9e9b60add8b4313b
Autor:
Habibollah Younesi, Anoosheh Sharifan, Ramoona Masoud, Kianoosh Khosravi-Darani, Gholam-Hasan Asadi
This study aimed to evaluate the capacity of Saccharomyces cerevisiae for Cadmium absorption in Milk. Nowadays one of the most serious problems is heavy metals pollution. Applying microorgaisms as a novel biotechnology is so useful especially in food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758a3bcd42192cd37802e9a091c9574d
https://doi.org/10.20944/preprints202007.0264.v1
https://doi.org/10.20944/preprints202007.0264.v1
Autor:
Babak Ghiassi Tarzi, Mahdi Seyedian Ardebili, Gholam Hasan Asadi, Reza Azizinejad, Leila Kamaliroosta
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 1, Pp 57-70 (2016)
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad1b21dbd5ea3c084533438e9c8a2530
http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-460-1&slc_lang=en&sid=1
http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-460-1&slc_lang=en&sid=1
Autor:
Seyed Mahdi Seyedain Ardebili, Mahboobe Sedat Zolfaghari, Gholam Hasan Asadi, Kambiz Larijani
Publikováno v:
Journal of Food Processing and Preservation. 41:e12973
The process of dough preparation is an important stage in the production of bread, which has a significant effect on quality of the end product. Bakery yeast (Saccharomyces cerevisiae) and sourdough are used for dough fermentation worldwide and are v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44ef9fcc11a992c4a52974c767593e80
https://doi.org/10.1111/jfpp.12973
https://doi.org/10.1111/jfpp.12973