Repository of Research and Investigative Information
Shahid Sadoughi University of Medical Sciences
  |
 | Up a level |
(2022) Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying. International Journal of Food Science.
(2021) Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397. Journal of Food Science and Technology (Iran). pp. 305-312.
(2021) Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type. Food Science and Nutrition.