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Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product.
Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Choobkar N, et al. Among authors: daraei garmakhany a. Food Sci Nutr. 2022 Feb 26;10(4):1257-1274. doi: 10.1002/fsn3.2761. eCollection 2022 Apr. Food Sci Nutr. 2022. PMID: 35432963 Free PMC article.
Development of camel and cow's milk, low-fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment.
Azari-Anpar M, Khomeiri M, Daraei Garmakhany A, Lotfi-Shirazi S. Azari-Anpar M, et al. Among authors: daraei garmakhany a. Food Sci Nutr. 2021 Jan 21;9(3):1640-1650. doi: 10.1002/fsn3.2139. eCollection 2021 Mar. Food Sci Nutr. 2021. PMID: 33747475 Free PMC article.
12 results