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Undergraduate
Maryam Amini
Time for Fun
Continuous fermentation of wheat-supplemented lignocellulose hydrolysate with different types of cell retention
Continuous fermentation of wheat-supplemented lignocellulose hydrolysate with different types of cell retention
Quality and microbial stability of part-baked Barbari bread' during freezing storage
Quality and microbial stability of part-baked Barbari bread' during freezing storage
Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
Aerobic Cultivation of Different Rice Varieties Using Surface and Subsurface Drip Irrigation Systems (Case Study: Isfahan)
Aryo Emamifar. (Ph.D)
Advance Digestion Laboratory
Honors and Awards
Engineering Vibration
Patents Granted or Pending