Author = M. Majzoobi
Number of Articles: 13

Effects of Soy Protein Isolate on Pasting and Gelling Properties of Corn and Wheat Starches

Volume 20, Issue 7, November and December 2018, Pages 1395-1406

M. Majzoobi, A. Alishahi, A. Farahnaky

Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties

Volume 17, Issue 2, March and April 2015, Pages 365-373

M. Aghamirzaei, S. H. Peighambardoust, S. Azadmard-Damirchi, S. H. Peighambardoust, M. Majzoobi

Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake

Volume 17, Issue 1, January and February 2015, Pages 99-107

A. Farahnaky, M. Majzoobi, M. Habibi, S. Hedayati, F. Ghiasi, A. Farahnaky

Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

Volume 16, Issue 3, May and June 2014, Pages 569-576

M. Majzoobi, S. Hedayati, M. Habibi, F. Ghiasi, A. Farahnaky, A. Farahnaky

Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid

Volume 16, Issue 2, March and April 2014, Pages 355-364

M. Majzoobi, P. Beparva, A. Farahnaky, F. Badii, A. Farahnaky

Physicochemical Properties of Crude and Purified Locust Bean Gums Extracted from Iranian Carob Seeds

Volume 16, Issue 1, January and February 2014, Pages 125-136

A. Farahnaky, N. Darabzadeh, M. Majzoobi, Gh. Mesbahi, A. Farahnaky

The Effect of Particle Size and Level of Rice Bran on the Batter and Sponge Cake Properties

Volume 15, Issue 6, November and December 2013, Pages 1175-1184

M. Majzoobi, S. Sharifi, B. Imani, A. Farahnaky, A. Farahnaky

Popping Properties of Corn Grains of Two Different Varieties at Different Moistures

Volume 15, Issue 4, July and August 2013, Pages 771-780

A. Farahnaky, A. Farahnaky, M. Alipour, M. Majzoobi

Effect of Different Levels and Particle Sizes of Wheat Bran on the Quality of Flat Bread

Volume 15, Issue 1, January and February 2013, Pages 115-123

M. Majzoobi, A. Farahnaky, A. Farahnaky, Z. Nematolahi, M. Mohamadi Hashemi, M. Taghipour

Properties of Dough and Flat Bread Containing Wheat Germ

Volume 14, Issue 5, September and October 2012, Pages 1053-1065

M. Majzoobi, S. Farhoodi, A. Farahnaky, A. Farahnaky, M. Taghipour

Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake

Volume 14, Issue 4, July and August 2012, Pages 827-836

M. Majzoobi, N. Darabzadeh, A. Farahnaky, A. Farahnaky

Properties and Shelf-life of Part-and Full-baked Flat Bread (Barbari) at Ambient and Frozen Storage

Volume 13, Issue 7, November and December 2011, Pages 1077-1090

M. Majzoobi, A. Farahnaky, A. Farahnaky, Sh. Agah

Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier

Volume 13, Issue 2, March and April 2011, Pages 193-202

M. Majzoobi, M. Radi, A. Farahnaky, A. Farahnaky, J. Jamalian, T. Tongtang, Gh. Mesbahi

Journal of Agricultural Science and Technology