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Publications by Mohamed Javad Ataie
Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Related publications
Physicochemical and Sensory Properties of Celta Dry-Ripened “Salchichón” as Affected by Fat Content
Grasas y Aceites
Organic Chemistry
Food Science
Fatty Acid Profile of Fat of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Effect of Cinnamon Extract on Physicochemical Properties of Low Fat Yoghurt
Optimization Low-Fat and Low Cholesterol Mayonnaise Production by Central Composite Design
Journal of Food Science and Technology
Food Science
Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”
Dairy Science and Technology
Biochemistry
Food Science
Physicochemical and Sensory Characteristics of Reduced Fat-Low Sugar Chinese Pork Sausage as Produced by Chitooligosaccharide Using Commercial Pectinase Hydrolysis
International Journal of Food Properties
Food Science
Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits
American Journal of Food Technology
Food Science
Relations Between the Sensory Properties and Fat Ingredients of Lipsticks
OCL - Oilseeds and fats, Crops and Lipids
Biochemistry
Agronomy
Crop Science
Food Science
Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends
IOSR Journal of Nursing and Health Science
