Author = S. Dokhani
Number of Articles: 5
1. Effect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese

Volume 22, Issue 1, Winter and Spring 2003, Pages 29-44

M. Habibi; R. Sattari; S. Dokhani; H. Bahador

2. Hplc analysis of organic acids in recombined iranian fermented white cheese

Volume 17, Issue 2, Summer and Autumn 1998, Pages 125-138

S. Dokhani

3. High performance liquid chromatographic analysis of sugars in raw and processed potatoes

Volume 7, Issue 1, Winter and Spring 1988, Pages 23-36

S. Dokhani; B. Ooraikul; M. Palcic; D. Hadziyev

4. Functional characterization of milk componwnt soy isolate blends

Volume 5, Issue 2, Summer and Autumn 1986, Pages 43-61

B.R. Harte; S. Dokhani; C.M. Stine

5. The effect of several antioxidants on the storage stability of dehydrated potato flakes

Volume 3, Issue 2, Summer and Autumn 1984, Pages 75-93

S. Dokhani; C.M. Stine