| Row | Paper Title | Conference Title | National/International | Collogues | Venue | Date |
|
1
| The effect of different amounts of xanthan, guar and carboxymethylcellulose gums on the stability and viscosity of mayonnaise | 4th International Conference on Food Science, Organic Agriculture and Food Security | International | | Georgia | 17/07/2020 |
|
2
| | 4th International Conference on Food Science, Organic Agriculture and Food Security | International | | Georgia | 17/07/2020 |
|
3
| Investigating the potential of wheat bran ash for bleaching corn oil | 4th International Conference on Food Industry Sciences, Organic Farming and Food Security | International | | Georgia | 17/07/2020 |
|
4
| The utilization of fuzzy logic to predict apparent viscosity of Kiwi drink enriched with rice bran | 21st National Congress of Food Science and Technology | National | مريم اميري،حميد توکلي پور، ندا احمدي کمازاني | Shiraz University | 31/10/2013 |
|
5
| Gluten-free bakery products | 21st National Congress of Food Science and Technology | National | Amir Hossein Elhami Rad, Maryam Amiri | Shiraz University | 31/10/2013 |
|