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Coauteurs
Arash KoochekiFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadAdresse e-mail validée de ferdowsi.um.ac.ir
Fataneh BehrouzianAdresse e-mail validée de mail.um.ac.ir
ali alghoonehFood Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi UniversityAdresse e-mail validée de mail.um.ac.ir
Toktam Mohammadi MoghaddamNeyshabur University Of Medical SciencesAdresse e-mail validée de nums.ac.ir
Asad Mohammad AminiDept. of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IranAdresse e-mail validée de uok.ac.ir
Bahareh EmadzadehResearch Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
Fakhri shahidiProfessorAdresse e-mail validée de um.ac.ir
Ali RafeResearch Institute of Food siceince and TechnologyAdresse e-mail validée de rifst.ac.ir
Reza FarhooshFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
seyed mahmoud mousaviFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Sara Naji-TabasiResearch Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
Mohebbat MohebbiProfessor in Ferdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Masoud TaghizadehFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Adresse e-mail validée de basu.ac.ir
Mohammad Ali HesarinejadResearch Institute of Food Science and Technology (RIFST)Adresse e-mail validée de rifst.ac.ir
aram bostanResearch Institute of Food Science &Technology (RIFST)Adresse e-mail validée de rifst.ac.ir
Milad FathiAssociate Professor; Department of Food Science and Technology, Isfahan University of TechnologyAdresse e-mail validée de cc.iut.ac.ir
mahdi IraniPh.D of Food Engineering. Postdoctoral Research Associate. Department of Food Science & TechnologyAdresse e-mail validée de mail.um.ac.ir
Rassoul KadkhodaeeProfessor of Sonochemistry and Food Colloids, Research Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
Suivre
Seyed Mohammad Ali Razavi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
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