A R Aghajani

Response surface optimization of pudding formulation containing fish gelatin and clove (<i>Syzygium aromaticum</i>) and cinnamon (<i>Cinnamomum verum</i>) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Nasrin Choobkar, Amir Daraei Garmakhany, A R Aghajani et al. · Food Science & Nutrition · 2022 · 17 citations · Full text

The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt

A R Aghajani, Rezvan Pourahmad, H R Mahdavi Adeli · 2014 · 10 citations