Document Type : Research Article
Authors
1 Department of Food Science, Sari University of Agricultural Sciences and Natural Resources, P.O. Box 578 Sari, I.R. IRAN
2 Chemical Engineering Department, Faculty of Engineering, Shomal University, Amol, P.O. Box 731, Mazandaran, I.R. IRAN
3 Faculty of Engineering Modern Technologies, Amol University of Special Modern Technology, Amol, Mazandaran, I.R. IRAN
4 Faculty of Chemical Engineering, Babol University of Technology, P.O. Box, 484, Babol, I.R. IRAN
Abstract
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