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Publications by Morteza Khomeiri
Response Surface Optimization of Low-Fat Ice Cream Production by Using Resistant Starch and Maltodextrin as a Fat Replacing Agent
Journal of Food Science and Technology
Food Science
Related publications
Optimization Low-Fat and Low Cholesterol Mayonnaise Production by Central Composite Design
Journal of Food Science and Technology
Food Science
Designing an Industrial Protocol to Develop a New Fat-Reduced- Ice Cream Formulation by Replacing Stabilizers With Microbial Transglutaminase Enzyme
Mljekarstvo
Animal Science
Zoology
Food Science
A Method for Estimating Fat Content in Milk Products by Using a Detergent (Tween 80). V. : Estimation for Fat Content in Ice Cream
Eisei kagaku
Cassava and Corn Starch in Maltodextrin Production
Quimica Nova
Chemistry
Optimization of Fat Yield of Bambangan (Mangifera Pajang) Kernel Using Response Surface Methodology and Its Antioxidant Activities
Journal of Food Measurement and Characterization
Industrial
Risk
Food Science
Manufacturing Engineering
Reliability
Safety
Chemical Engineering
Quality
Preparation of Resistant Sweet Potato Starch by Steam Explosion Technology Using Response Surface Methodology
Tropical Journal of Pharmaceutical Research
Pharmacology
Pharmaceutical Science
The Fat Testing of Cream by the Babcock Method.
Dynamic Oral Processing and Characterisation of Functional Ingredient Enriched Low-Fat Cream Cheese
Process Optimization and Kinetics of Deep Fat Frying Conditions of Sausage Processed From Goat Meat Using Response Surface Methodology
Food Science and Nutrition
Food Science
