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Mehran Alami

PhD ,Scientist (Associate Prof.),Department of Food Science and Technology, Cereal Science and Technology,Gorgan University of Agricultural Sciences and Natural Resources | GAU 脗路

Biography

Dr.Mehran Aalami currently works at the Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. Mehran does research in Food Science and Technology (Cereal Chemistry and Technology). Their current project is 'Quality improvement of gluten-free products from proso millet through physical and chemical treatments '. He published 91 articles in many journals and the articles are informative and got good citations.
 

Publications

Production of Kefiran in Kefir Grains and its Effects on the Rheological Properties Low Protein Wheat Dough and Quality of France Bulky Bread

Kefiran is an exogenous microbial metabolite which is produced principally by lactic acid bacteria and fungi and molds throughout growth. Exo polysaccharide of kefiran was extracted from kefir grains and in status of gel was added at 1, 2, 3% concentrations (w/w flour basis) to wheat flour to evaluate its effects on rheological properties of weak w... Read More»

Mansooreh Soleimanifard, Mehran Alami, Faramarz khodaiyan Chegeni, Goudarz Najafian, Alireza sadeghi mahoonak and Morteza khomeiri

Research Article: Adv Crop Sci Tech 2015, 3: 190

DOI:

Abstract Peer-reviewed Full Article Peer-reviewed Article PDF