Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product

by Samira Yeganehzad, Mostafa Mazaheri Tehrani, Zohreh Baratian Ghorghi
Published 2015-07-01

Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks

by Sajad Ghaderi, Mostafa Mazaheri Tehrani, Mohammad Ali Hesarinejad
Published 2021-03-01

Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute

by Elham Zayerzadeh, Mostafa Mazaheri Tehrani, Samira Yeganehzad, Mohebbat Mohebbi
Published 2018-07-01

Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature

by amir یalari, mostafa Mazaheri Tehrani, seyed m.a Razavi
Published 2015-07-01

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

by Morteza Kashaninejad, Seyed M.A Razavi, Mostafa Mazaheri Tehrani, Mahdi Kashaninejad
Published 2017-07-01

The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut

by Arezo Fazeli, Mostafa Mazaheri Tehrani, Mahdi Karimi, Alireza Sadeghian, Arash Koocheki
Published 2019-04-01

Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology

by Seyed Hamidreza Ziaolhagh, Mostafa Mazaheri Tehrani, Mohammad Ali Razavi, Hassan Rashidi
Published 2017-05-01

Characteristics of Compact Food bars

by Vahid Hadi, Abdolreza Norouzy, Mostafa Mazaheri Tehrani, Mohsen Nematy, Saeid Hadi
Published 2018-09-01

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

by Abdul Fateh Hosseini, Mostafa Mazaheri‐Tehrani, Samira Yeganehzad, Seyed Mohammad Ali Razavi
Published 2021-03-01

Study on α-amino azote changes with height of storage and sugar beets size during storage in silos

by Khalil Behzad, Mostafa Shahidi Noghabi, Seyed Ali Mortazavi, Mostafa Mazaheri Tehrani, Rohollah Behzad
Published 2015-07-01

A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder

by Abdolreza Mirchouli Borazgh, Mostafa Mazaheri Tehrani, Seyed Ali Mortazavi, Seyed Mohammad Ali Razavi
Published 2020-04-01

The effect of food ration bar enriched with β‐alanine, L‐arginine, and Nigella sativa on performance and inflammation following intense military training: A double‐blind randomized...

by Saeid Hadi, Mahsa Miryan, Davood Soleimani, Reza Amani, Mostafa Mazaheri Tehrani, Vahid Hadi, Morad Esmaiil Zali, Negin Mosalmanzadeh, Gholamreza Askari
Published 2021-07-01