Author

S H Peyghambardoust

OpenAlex ID: A5083750041

Effects of incorporating different hydrocolloids on sensory characteristics and staling of gluten free bread

2010 · Ebrahimpour Nasim, S H Peyghambardoust, et al. · 2

Application of Farinograph Quality Number (fqn) in Evaluating Baking Quality of Wheat

2009 · Misagh Ghamari, S H Peyghambardoust, et al. · 2

A Study on Relation Between the Amount and Rheological Characteristics of Glutenin Macro-polymer (gmp) Gel and Breadmaking Quality of Wheat

2009 · Misagh Ghamari, S H Peyghambardoust · 1

Comparing the Effects of Fresh and Dried Sourdough on the Sensory Characteristics and Staling of Pan Bread

2010 · S H Peyghambardoust, Abolfazl Golshan Tafti, et al.

Effect of Flour Hydration on Rheological Characterization of Bread Dough

2009 · M Doukouhaki, S H Peyghambardoust, et al.

Optimization of Bread Dough Preparation and Staining Methods in Epi-fluorescence Light Microscope (eflm) Observations

2009 · M Doukouhaki, S H Peyghambardoust, et al.

Effect of High Temperature Drying on the Cooking Quality of Spaghetti

2007 · S H Peyghambardoust, A Oulad Ghafari, et al.

Effect of Incorporation of Pasta Rregrlnds on Sapghetti Quality

2001 · S H Peyghambardoust, A Oulad Ghafari, et al.

Works count: 8

Citation count: 5

H-index: 2

I10-index: