Innovative Food Technologies

Innovative Food Technologies

Author = Mehdi Kadivar
Number of Articles: 7

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Volume 7, Issue 2, Winter 2020, Pages 163-187

10.22104/jift.2019.3363.1804

Mahsa Chavoushi, Ahmad Arzani, Mahdi Kadivar, Mohammad Reza Sabzalian

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing

Volume 5, Issue 3, Summer 2018, Pages 385-396

10.22104/jift.2017.2153.1495

Fatemeh Sadat Nazeri, Mehdi Kadivar, Iman Izadi, Milad Fathi