University

Student

Thesis Title

1

Azad University of Shahr-e-Ghods

NasimSalvar

Impact of Impaired Starch Level in Flour on the Quality of Pasta

2

Azad University of Shahr-e-Ghods

ParisaSa’emi

Study of the Impact of Consuming Null Flour, Null-semolina, on Qualitative Properties of Dough in Produced Pasta

3

Azad University of Shahr-e-Ghods

Nadia Pashayi

Study of Various Time for Preserving Omega3 Pasta by spectrophotometer and HPLC

4

Azad University of Sabzevar

SoudabehHeidarian

Study of the Impact of Adding Salt on Rheological Properties of Dough and Final Quality of Pasta

5

Tehran University

RezvanMofidi

Study of Chemical and Sensory Properties of Pasta Produced by Hard Wheat Varieties to Obtain Similar Properties in Produced Pasta with Whole-Semolina Flour

6

Azad University of Varamin

AtenaMohammadi

Study of the Impact of Flaxseed Meal on Rheological, Physical-Chemical and Sensory Properties of Pasta

7

Azad University of Varamin

FatemehEbrahimi

Study of the Impact of Sesame Mealon Rheological, Physical-Chemical and Sensory Properties of Pasta

8

Tabriz University

Amir Amini

Study of the Impact of Resistant Starch as a Prebiotic Substance on Sensory, cooking, and Rheological Properties of Pasta