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Author = PA, R
Number of Articles: 5
Effect of sucrose replacement with rebaudioside A and isomalt on viability of probiotic bacteria and physicochemical and sensory properties of kefir ice cream

Volume 28, Issue 4, January 2019, Pages 143-154

M Sheybani; R Porahmad; MR Eshaghi

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  • PDF 992.63 K

Production of dietetic chocolate cream containing stevia, sucralose and inulin and investigation of its physicochemical and sensory properties

Volume 28, Issue 3, August 2018, Pages 15-25

S Ebrah; R pourahmad; B Khorshidpour

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  • PDF 924.41 K

Effect of transglutaminase enzyme and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream

Volume 27, Issue 1, April 2017, Pages 13-26

B A; R PA; HR MA

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Production of whipping cream containing low calorie sweeteners stevia and isomalt

Volume 26, Issue 4, March 2017, Pages 749-761

MH A; R P; A A

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Effect of Arabic gum and Tragacanth gum on viability of Lactobacillus casei and physicochemical and sensory properties of probiotic reconstituted yogurt

Volume 26, Issue 1, July 2016, Pages 61-74

f faraji; r porahmad; m hashemi

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