| Row | Paper Title | Conference Title | National/International | Collogues | Venue | Date |
|
1
| Investigating the potential of wheat bran ash for bleaching corn oil | 4th International Conference on Food Industry Sciences,Organic Farming and Food Security | unknown | | | 17/07/2020 |
|
2
| The effect of different amounts of xanthan, guar and carboxymethylcellulose gums on the stability and viscosity of mayonnaise | 4th International Conference on Food Industry Sciences,Organic Farming and Food Security | unknown | | | 17/07/2020 |
|
3
| Production of functional cake containing apple and sesame powder and investigation of its physicochemical and sensory properties | | unknown | | | 17/07/2020 |
|
4
| The use of fuzzy logic to predict apparent viscosity Kiwi drink enriched with rice bran | 21 national congress of food science and technology | National | masoud shafafi zenozian-hamid tavakoli pour- neda ahmadi kamazani | Shiraz | 30/10/2013 |
|
5
| Analysis of fatty acid composition in Kiwi drink enriched with rice bran | 21 national congress of food science and technology | National | Hamid Tavakolipour and neda Ahmadi Kamazani | Shiraz | 30/10/2013 |