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Professor Mahdi Kadivar
Professor in Food Science
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Optimising Conditions for Enzymatic Extraction of Edible Gelatin From the Cattle Bones Using RSM
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Evaluation of Phenolic Content and Antioxidant Activity of Iranian Caraway in Comparison with Clove and BHT Using Model Systems and Vegetable oil
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Antioxidant Activity of Kelussia odoratissima Mozaff. in Model and Food Systems
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Preparation and Characterization of Proteinous Flm From Lentil (Lens culinaris)
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Biography 35
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General Information 1
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