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Author Details

Matouri, Mashaer, Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, Iran.

  • Vol 5, No 1 (2018): Winter - Original Article
    Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology
    Abstract  PDF