Mreza Saeidi

Mreza Saeidi

Islamic Azad University Sabzevar - Sabzevar / Iran
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4912608
دانشگاه آزاد اسلامی واحد سبزوار
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1-) Color, microbiological and sensory properties of low-fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage.A Aghajani, SA Mortazav, F TABTABAI YAZDI, M SHAFAFI ZENOSIAN, ...Banat\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s Journal of Biotechnology 10 (19), 2019102019
2-) Evaluation of acrylamide contents of potato crisps sold in Iranian marketsRS Asl, MI Far, M FahimdaneshJournal of Food Biosciences and Technology 4 (1), 53-56, 201422014
3-) The study of Single Cell Protein production possibility by yeasts (Saccharomyces cerevisiae and Saccharomyces carlsbergensis) from Stick Water of Kilka fish meel factories in …M Babazadeh Mikola, M Soltani, A Kamali, M Saeidi AslExperimental animal Biology 5 (3), 9-16, 20172017
4-) Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian MarketsRS Asl, MI Far, M Fahimdanesh