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Publications by Reza Jafarzadeh Yadigari
Thermal, Microscopic, and Quality Properties of Low-Fat Frankfurters and Emulsions Produced by Addition of Different Hydrocolloids
International Journal of Food Properties
Food Science
Related publications
Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
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Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality
GIDA / THE JOURNAL OF FOOD
Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages
CYTA - Journal of Food
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Manufacturing Engineering
Chemical Engineering
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Physical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
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Thermal Properties of Honey as Affected by the Addition of Sugar Syrup
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The Research of the Thermal and Mechanical Properties of Materials Produced by 3D Printing Method
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Evaluation of Selected Quality Parameters of Reduced Salt Frankfurters
Potravinarstvo
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Effect of Selected Thickeners on Oil Droplet-Size Distribution in Low-Fat Emulsions
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Properties and Practical Results of Tungsten Carbide Coating Produced by Low Temperature CVD Process
Le Journal de Physique IV
