نمایش نتایج جستجو برای
نویسنده: Fereshteh Dehghan Nasiri
موارد یافت شده: 3
1 - Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation (چکیده)2 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
3 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
