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درس هيدروديناميك: فهرست مطالب
اقتصاد و مدیریت صنایع غذایی
آیدین جهانگیری
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
Teaching Courses
Machine Learning
بیوشیمی تکمیلی
میکروبیولوژی صنعتی
2017 papers
Courses
Comparison of natural humic substances and synthetic EDTA and NTA as washing agents of a heavy metal polluted soil
Patents
Hamid beiki