Author = H. Rashidi
Number of Articles: 2

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

Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacers

Volume 17, Issue 1, January and February 2015, Pages 121-132

H. Rashidi, M. Mazaheri-Tehrani, M. A. Razavi, M. Ghods-Rohani

Journal of Agricultural Science and Technology