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Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder.
Meat Sci. 2022 May;187:108750. doi: 10.1016/j.meatsci.2022.108750. Epub 2022 Feb 3.
Meat Sci. 2022.
PMID: 35217393
Quality properties of sausage incorporated with flaxseed and tomato powders.
Ghafouri-Oskuei H, Javadi A, Saeidi Asl MR, Azadmard-Damirchi S, Armin M.
Ghafouri-Oskuei H, et al.
Meat Sci. 2020 Mar;161:107957. doi: 10.1016/j.meatsci.2019.107957. Epub 2019 Oct 16.
Meat Sci. 2020.
PMID: 31785513
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Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.
Azari-Anpar M, Khomeiri M, Ghafouri-Oskuei H, Aghajani N.
Azari-Anpar M, et al. Among authors: ghafouri oskuei h.
J Food Sci Technol. 2017 Apr;54(5):1175-1183. doi: 10.1007/s13197-017-2492-0. Epub 2017 Mar 3.
J Food Sci Technol. 2017.
PMID: 28416867
Free PMC article.
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