Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity

Volume 35, Issue 3, 2025, Pages 89-103

10.22034/fr.2025.67483.1966

sima mohajer khorasani; mehran alami; morteza khomeiri; hoda shahiri tabarestani

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Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake

Volume 30, Issue 3, November 2020, Pages 169-187

Sima Mohajer khorasani; mehran alami; mehdi kashanineghad; Hoda Shahiri Tabarestani

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• PDF 1.26 M