Author = M. Mazaheri Tehrani
Number of Articles: 4

Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach

Volume 21, Issue 1, January and February 2019, Pages 101-115

H. R. Azarbad, M. Mazaheri Tehrani, H. Rashidi

Optimization of Functional Properties of Three Stabilizers and κ-carrageenan in Ice Cream and Study of their Synergism

Volume 15, Issue 4, July and August 2013, Pages 757-769

M. BahramParvar, S. M. A. Razavi, M. Mazaheri Tehrani, A. Alipour

Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate

Volume 15, Issue 1, January and February 2013, Pages 125-135

S. Yeganehzad, M. Mazaheri Tehrani, M. Mohebbi, M. B. Habibi Najafi, Z. Baratian

Optimizing Yoghurt-Ice Cream Mix Blend in Soy Based Frozen Yoghurt

Volume 14, Issue 6, November and December 2012, Pages 1275-1284

E. Mahdian, M. Mazaheri Tehrani, M. Nobahari

Journal of Agricultural Science and Technology