Sohrab Moeini
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Publications (1)
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|Jan 25, 2024
Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (<i>Echium amoenum</i>) and black hollyhock (<i>Altaea rosea</i> var <i>nigra</i>) extracts.Mahshid Zamankhani, Sohrab Moeini, Peyman Mahasti Shotorbani
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