Items where Author is "Aman mohammadi, M."
Group by: Item Type | No Grouping Jump to: Article Number of items: 5. ArticleAman mohammadi, M. and Ramazani, S. and Rostami, M. and Raeisi, M. and Tabibiazar, M. and Ghorbani, M. (2019) Fabrication of food-grade nanofibers of whey protein Isolate�Guar gum using the electrospinning method. Food Hydrocolloids, 90. pp. 99-104. Aman mohammadi, M. and Ramazani, S. and Rostami, M. and Raeisi, M. and Tabibiazar, M. and Ghorbani, M. (2019) Fabrication of food-grade nanofibers of whey protein Isolate�Guar gum using the electrospinning method. Food Hydrocolloids, 90. pp. 99-104. Aman mohammadi, M. and Ramazani, S. and Rostami, M. and Raeisi, M. and Tabibiazar, M. and Ghorbani, M. (2019) Fabrication of food-grade nanofibers of whey protein Isolate�Guar gum using the electrospinning method. Food Hydrocolloids, 90. pp. 99-104. Aman mohammadi, M. and Ramazani, S. and Rostami, M. and Raeisi, M. and Tabibiazar, M. and Ghorbani, M. (2019) Fabrication of food-grade nanofibers of whey protein Isolate�Guar gum using the electrospinning method. Food Hydrocolloids, 90. pp. 99-104. Aman mohammadi, M. and Ramazani, S. and Rostami, M. and Raeisi, M. and Tabibiazar, M. and Ghorbani, M. (2019) Fabrication of food-grade nanofibers of whey protein Isolate�Guar gum using the electrospinning method. Food Hydrocolloids, 90. pp. 99-104. |
