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Review of the reduction approaches of Acrylamide in the bakery and fried potato productes
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.
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list of the World’s Top 2% Scientists-IUT
Year's Editor’s Choice articles, Journal of Materials Engineering and Performance
Geometric Analysis and Related Fields
Peer-Reviewed ISI Journal Papers
Scholarly Publications
Professor Ahmad Arzani
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دکتر حمزه صادقی سرخنی
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