1.Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal

作　　者：MAHMOOD, Talat ;HAMEED, Tabasum ;HASNAIN, Sabahat 等

出　　处：Food Science and Technology (Campinas). 2018 ;38(1):120-125.doi:10.1590/1678-457x.02617

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：213378890

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2.Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage

作　　者：MAHMOOD, Talat ;MASUD, Tariq ;QAYYUM, Abdul 等

出　　处：Food Science and Technology (Campinas). 2019 ;39(2):267-273.doi:10.1590/fst.12317

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：234860287

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3.Analysis of selective potato varieties and their functional assessment

作　　者：ABBASI, Kashif Sarfraz ;QAYYUM, Abdul ;MEHMOOD, Ayaz 等

出　　处：Food Science and Technology (Campinas). 2019 ;39(2):308-314.doi:10.1590/fst.26217

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：234860293

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4.Rheometry nutrition and gluten microstructure trends in wheat cultivars

作　　者：HUSSAIN Nadeem ;MAHMOOD Talat ;LIAQUAT Muhammad 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.60920

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038808927

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