Browsing by Author "Homayouni - Rad, A."

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Effect of Inulin, Oligofructose and Oligofructose - Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake

Beikzadeh, M.; Peighambardoust, S. H.; Beikzadeh, S.; Homayouni - Rad, A. (JKUAT, 2018-01-10)

A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of ...
Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake

Beikzadeh, S.; Peighambardoust, S. H.; Homayouni - Rad, A.; Beikzadeh, M. (JKUAT, 2018-01-15)

Irreversible changes in the physicochemical properties of bakery p roducts after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to ...

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