maral khoshkish,Maryam Gharachorloo*,Samira Yeganehzad , Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Texture and Physicochemical Characteristics , Food Engineering Research , 2022 ; 20 (71) : 151 - 166
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Maryam Kiumarsi,Samira Yeganehzad*,Mostafa Shahidi Noghabi,Abolfazl Pahlevanloo,maral khoshkish , Optimization of formulation of dark chocolate using mixture of inulin, isomalt and maltitol , Innovation in food science and technology , 2017 ; 9 (3) : 73 - 86
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