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  • Persian
Author = Khamiri, Morteza
Number of Articles: 3
Evaluation of growth inhibit of food spoilage yeast of Lactobacillus brevis and Enterococcus faecium from “chal in Iranian yoghurt drink (Doogh)

Volume 47, Issue 4, January 2017, Pages 649-643

10.22059/ijbse.2017.60258

Morteza khomeri; Samira Esazadeh rzelighi

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  • PDF 496.52 K

Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread

Volume 45, Issue 2, October 2014, Pages 153-159

10.22059/ijbse.2014.52643

Mansooreh Soleimanifard; Mehran Alami; Faramarz Khodaiyan; Goudarz Najafian; Alireza Sadeghi-mahoonak; Morteza Khamiri

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  • PDF 600.92 K

Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid

Volume 45, Issue 2, October 2014, Pages 169-177

10.22059/ijbse.2014.52647

Mansooreh Soleimanifard; Mehran Alami; Faramarz Khodaiyan; Godarz Najafian; Morteza Khamiri

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  • PDF 518.77 K

Iranian Journal of Biosystems Engineering
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