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1-Pourshahabi Shokoufeh
A case study on the relationships between selected crumb image and dough rheological features of Barbari flat bread as influenced by dough mixing and proofing time.
Review of the reduction approaches of Acrylamide in the bakery and fried potato productes
بیوشیمی تکمیلی
میکروبیولوژی صنعتی
karami
2018, Soltani, M.
Seminar : Order and Frustration in the Hubbard Model
Dr Sheyda Labbaf Assisstant Professor
Numerical Solution of Flow Field Past a Cylinder in Low Reynolds
Circuitscape.theory
Award
Industrial training short courses
Ahmad Zolfaqari (2017-2020)
My Curriculum Vitae