Alternate Title: ارزیابی عملکرد صمغ دانه ی به در مقایسه با کربوکسی متیل سلولز بر خصوصیات رئولوژیکی بافتی و حسی کلوچه بدون گلوتن (برنج - کینوا).

المؤلفون: Mohammadi, Niloufar¹, Tayefe, Mandana², Ashkiki, Leili Fadaei¹ Leili_fd97@yahoo.com, Sadeghi, Seyed Mostafa³, Masuleh, Azin Nasrullahzadeh²

المصدر: Journal of Food Science & Technology (2008-8787). Feb2025, Vol. 21 Issue 156, p38-48. 11p.

مصطلحات موضوعية: *CARBOXYMETHYLCELLULOSE, *RICE flour, *CELIAC disease, *MUCOUS membranes, *QUINCE, *QUINOA, *FLOUR

المؤلفون: Ghatee, Mohammad Amin, Sharifi, Iraj, Mohammadi, Niloufar, Moghaddam, Bahareh Esmaeili, Kohansal, Mohammad Hasan

المصدر: Frontiers in Public Health ; volume 11 ; ISSN 2296-2565

الاتاحة: http://dx.doi.org/10.3389/fpubh.2023.1236552
https://www.frontiersin.org/articles/10.3389/fpubh.2023.1236552/full

المؤلفون: Salavaty, Abbas, Mohammadi, Niloufar, Shahmoradi, Mozhdeh, Naderi Soorki, Maryam

مصطلحات موضوعية: ddc:570

وصف الملف: application/pdf

Relation: https://opus4.kobv.de/opus4-fau/frontdoor/index/index/docId/11216; urn:nbn:de:bvb:29-opus4-112165; https://nbn-resolving.org/urn:nbn:de:bvb:29-opus4-112165; https://doi.org/10.1177/1177932217746991; https://opus4.kobv.de/opus4-fau/files/11216/Salavaty_bioinformatic.pdf

الاتاحة: https://opus4.kobv.de/opus4-fau/frontdoor/index/index/docId/11216
https://nbn-resolving.org/urn:nbn:de:bvb:29-opus4-112165
https://doi.org/10.1177/1177932217746991
https://opus4.kobv.de/opus4-fau/files/11216/Salavaty_bioinformatic.pdf