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Publications by Mehdi Seyedein Ardebili

Effect of Wheat Flour Protein Variations on Sensory Attributes, Texture and Staling of Taftoon Bread

Food Science and Technology

English

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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

International Journal of Food Science

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie

Croatian journal of food science and technology

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The Influence of the Flour of Partially Defatted Oil Seeds and Artichoke on Rye Bread Staling

Scientific Works of National University of Food Technologies

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

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Manufacturing Engineering

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Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

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Effect of Different Lipases on Bread Staling in Comparison to DATEM

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Sensory Evaluation of Wheat-Cassava-Soybean Composite Flour (WCS) Bread by the Mixture Experiment Design

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Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread

Asian Journal of Plant Sciences

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