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Publications by Mohsen Barzegar
The Effect of Jujube Powder Incorporation on the Chemical, Rheological, and Sensory Properties of Toffee
Food Science and Nutrition
Food Science
A Study on the Chemical Composition and Antifungal Activity of Essential Oil From Thymus Caramanicus, Thymus Daenensis and Ziziphora Clinopodiaides
Nutrition and Food Sciences Research
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Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effect of Buckwheat (Fagopyrum Esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-Type Sausage
Korean journal for food science of animal resources
Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste
African Journal of Food Science
Effect of Potato Powder Supplementation and Spices Addition on Physical and Sensory Properties of Cookies
International Journal of Research in Engineering and Technology
Rheological Properties of Powder-Polymer Solution Suspensions
Nihon Reoroji Gakkaishi
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Nonlinear Rheological Properties of Metal Powder Suspension
Journal of the Japan Society of Colour Material
Effect of Starch on the Mechanical and Rheological Properties of Polypropylene
American Journal of Chemical Engineering
Effect of Feed Restriction on Some Chemical and Sensory Properties of Chicken Meat
Tarim Bilimleri Dergisi
Animal Science
Zoology
Agronomy
Plant Science
Crop Science
Correction: Effect of Carboxymethylation on the Rheological Properties of Hyaluronan
PLoS ONE
Multidisciplinary
