Sara Naji und Naji-Tabasi - Info zur Person

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Advances in Food Rheology and Its Applications: Development ...

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Rheology and texture of basil seed gum: a new hydrocolloid source Seyed M.A. Razavi and Sara Naji-Tabasi Introduction Basil (Ocimum) Basil ...

Emerging Natural Hydrocolloids: Rheology and Functions

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Sara Naji-Tabasi Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST) PO BoxMashhad, Iran ...

Nanotechnology Applications in the Food Industry

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... Brazil Sara Naji-Tabasi Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad, Iran Arturo Manzo-Robledo ...

Sara Naji-Tabasi - Academia.edu

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Sara Naji-Tabasi

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Search results for: Sara Naji-Tabasi ... Sara Naji-Tabasi, Seyed Mohammad Ali Razavi · Carbohydrate Polymers > > 149 > Complete >

Sara Naji-tabasi | Ferdowsi University of Mashhad | Iran

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Works at Department of Food Hydrocolloid Research , Ferdowsi University of Mashhad, Mashhad, Mashhad ..

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Advances in Food Rheology and Its Applications: Development ...

Emerging Natural Hydrocolloids: Rheology and Functions

Nanotechnology Applications in the Food Industry

Sara Naji-Tabasi - Academia.edu

Sara Naji-Tabasi

Sara Naji-tabasi | Ferdowsi University of Mashhad | Iran

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