All Stories

  1. Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking

    Article • Quality Assurance and Safety of Crops & Foods, October 2016, Wageningen Academic Publishers

    Dr Maryam Mirlohi

  2. Microbial and physiochemical changes in yoghurts containing differentLactobacillus delbrueckiisubsp. bulgaricusstrains in association withLactobacillus plantarumas an adjunct culture

    Article • International Journal of Dairy Technology, March 2014, Wiley

    Dr Maryam Mirlohi