Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design     

Roya Afshari  Hedayat Hosseini  Ramin Khaksar  Mohammad Amin Mohammadifar  Zohre Amiri  Rozita Komeili  Amin Mousavi Khaneghah 《Food Technology and Biotechnology》2015,53(4):436-445

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Designing and validating an assessment inventory for online language teacher education accountability     

Sorat  Zahra  Mohamadi Zenouzagh  Zohre 《Education and Information Technologies》2022,27(2):2483-2520

Education and Information Technologies - Education accountability and its building components has been the focal point and yet a convoluted issue. The current study aims to give a comprehensive...  相似文献   

Syntactic complexity in individual,collaborative and E-collaborative EFL writing: mediating role of writing modality,L1 and sustained development in focus     

Mohamadi Zenouzagh  Zohre 《Educational technology research and development : ETR & D》2020,68(6):2939-2970

Educational technology research and development - This study investigates the potential of individual, collaborative, and E-collaborative writing modalities on the development of syntactic...  相似文献   

The effect of professional teaching videos induction and online focused group discussion on the development of teacher competences     

Mohamadi Zenouzagh  Zohre 《Educational Research for Policy and Practice》2022,21(3):465-488

Educational Research for Policy and Practice - This study investigated the effect of video-based teaching practice followed by focused group discussion via electronic collaborative discussion forum...  相似文献