Search Results - Shakerardekani, Ahmad

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  1. 1
    Development and oxidative stability of pistachio (Pistacia vera L.) spread

    Development and oxidative stability of pistachio (Pistacia vera L.) spread by Shakerardekani, Ahmad

    Published 2012
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  2. 2
    Types of dryers and their effect on the pistachio nuts quality - A Review.

    Types of dryers and their effect on the pistachio nuts quality - A Review. by Karim, Roselina, Chin, Nyuk Ling, Mohd Ghazali, Hasanah, Shakerardekani, Ahmad

    Published 2011
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  3. 3
    Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels

    Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling

    Published 2011
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  4. 4
    Development of pistachio (pistacia vera L.) spread.

    Development of pistachio (pistacia vera L.) spread. by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling

    Published 2013
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  5. 5
    Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review.

    Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. by Karim, Roselina, Chin, Nyuk Ling, Mohd Ghazali, Hasanah, Shakerardekani, Ahmad

    Published 2013
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  6. 6
    The effect of monoglyceride addition on the rheological properties of pistachio spread

    The effect of monoglyceride addition on the rheological properties of pistachio spread by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin, Nyuk Ling

    Published 2013
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  7. 7
    Sensory evaluation of pistachio spread using quantitative descriptive descriptive test.

    Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin , Nyuk Ling

    Published 2012
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  8. 8
    Development of pistachio spread using different formulations.

    Development of pistachio spread using different formulations. by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin , Nyuk Ling

    Published 2012
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