نویسنده = M. Majzoobi
تعداد مقالات: 15

1

Effect of Different Levels and Particle Sizes of Wheat Bran on the Quality of Flat Bread

Journal of Agricultural Science and Technology
دوره 15، شماره 1، بهار 2013، صفحه 115-123
M. Majzoobi؛ A. Farahnaky؛ Z. Nematolahi؛ M. Mohamadi Hashemi؛ M. Taghipour

2

Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake

Journal of Agricultural Science and Technology
دوره 17، شماره 1، بهار 2015، صفحه 99-107
M. Majzoobi؛ M. Habibi؛ S. Hedayati؛ F. Ghiasi؛ A. Farahnaky

3

Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

Journal of Agricultural Science and Technology
دوره 16، شماره 3، تابستان 2014، صفحه 569-576
M. Majzoobi؛ S. Hedayati؛ M. Habibi؛ F. Ghiasi؛ A. Farahnaky

4

Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties

Journal of Agricultural Science and Technology
دوره 17، شماره 2، بهار 2015، صفحه 365-373
M. Aghamirzaei؛ S. H. Peighambardoust؛ S. Azadmard-Damirchi؛ M. Majzoobi

5

Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake

Journal of Agricultural Science and Technology
دوره 14، شماره 4، پاییز 2012، صفحه 827-836
M. Majzoobi؛ N. Darabzadeh؛ A. Farahnaky

6

Effects of Soy Protein Isolate on Pasting and Gelling Properties of Corn and Wheat Starches

Journal of Agricultural Science and Technology
دوره 20، Supplementary Issue، زمستان 2019، صفحه 1395-1406
M. Majzoobi؛ A. Alishahi؛ A. Farahnaky

7

Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits

Journal of Agricultural Science and Technology
دوره 18، شماره 3، تابستان 2016، صفحه 643-656
M. Majzoobi؛ H. Mansouri؛ Gh. Mesbahi؛ A. Farahnaky؛ M. T. Golmakani

8

Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid

Journal of Agricultural Science and Technology
دوره 16، شماره 2، بهار 2014، صفحه 355-364
M. Majzoobi؛ P. Beparva؛ A. Farahnaky؛ F. Badii

9

Physicochemical Properties of Crude and Purified Locust Bean Gums Extracted from Iranian Carob Seeds

Journal of Agricultural Science and Technology
دوره 16، شماره 1، بهار 2014، صفحه 125-136
A. Farahnaky؛ N. Darabzadeh؛ M. Majzoobi؛ Gh. Mesbahi

10

Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier

Journal of Agricultural Science and Technology
دوره 13، Number 2، بهار 2011، صفحه 193-202
M. Majzoobi؛ M. Radi؛ A. Farahnaky؛ J. Jamalian؛ T. Tongtang؛ Gh. Mesbahi

11

Popping Properties of Corn Grains of Two Different Varieties at Different Moistures

Journal of Agricultural Science and Technology
دوره 15، شماره 4، پاییز 2013، صفحه 771-780
A. Farahnaky؛ M. Alipour؛ M. Majzoobi

12

Properties and Shelf-life of Part-and Full-baked Flat Bread (Barbari) at Ambient and Frozen Storage

Journal of Agricultural Science and Technology
دوره 13، Supplementary Issue، زمستان 2011، صفحه 1077-1090
M. Majzoobi؛ A. Farahnaky؛ Sh. Agah

13

Properties of Dough and Flat Bread Containing Wheat Germ

Journal of Agricultural Science and Technology
دوره 14، شماره 5، پاییز 2012، صفحه 1053-1065
M. Majzoobi؛ S. Farhoodi؛ A. Farahnaky؛ M. Taghipour

14

Some Physicochemical Properties of Date Syrup, Concentrate, and Liquid Sugar in Comparison with Sucrose Solutions

Journal of Agricultural Science and Technology
دوره 18، شماره 3، تابستان 2016، صفحه 657-668
A. Farahnaky؛ M. Mardani؛ Gh. Mesbahi؛ M. Majzoobi؛ M. T. Golmakani

15

The Effect of Particle Size and Level of Rice Bran on the Batter and Sponge Cake Properties

Journal of Agricultural Science and Technology
دوره 15، شماره 6، زمستان 2013، صفحه 1175-1184
M. Majzoobi؛ S. Sharifi؛ B. Imani؛ A. Farahnaky



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