Author = H. Ahmadi Chenarbon
Number of Articles: 4
2. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread

Volume 10, Issue 2, Summer and Autumn 2020, Pages 19-28

R. Moghaddasi; S. Movahhed; H. Ahmadi Chenarbon

3. Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough

Volume 08, Issue 1, Winter and Spring 2018, Pages 29-34

S. Movahhed; H. Ahmadi Chenarbon; Gh. Rooshenas

4. Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

Volume 04, JFBT(Vol.4 - No.2), Summer and Autumn 2014, Pages 45-56

S. Movahed; M. Mirzaei; H. Ahmadi Chenarbon

Journal of Food Biosciences and Technology

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