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Publications by Syed Mohamadali Razavi
Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach
International Journal of Food Sciences and Nutrition
Food Science
Related publications
Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits
Journal of Food Processing & Technology
Whey Powder, Ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
International Journal of Food Properties
Food Science
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Nutritional and Sensory Attributes of Soy-Supplemented Cereal Meals
Nigerian Food Journal
Protein Beverages Made of a Mixture of Egg White and Chocolate Milk: Microbiology, Nutritional and Sensory Properties
Food Science and Nutrition
Food Science
Effects of Processing Methods on the Nutritional and Anti-Nutritional Properties of Soybeans (Glycine Max)
African Journal of Food Science and Technology
