All Stories

  1. Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Rezvan Pourahmad

  2. Physicochemical and Organoleptic Properties of Drinking Powder Containing Soy Milk Powder, Stevia, Isomalt and Erythritol

    Article • Journal of Food Processing and Preservation, April 2016, Wiley

    Rezvan Pourahmad

  3. Yoghurt production by Iranian native starter cultures

    Article • Nutrition & Food Science, December 2005, Emerald

    Rezvan Pourahmad