M Bahram Parvar
Professor
Department of Food Science and Technology
Ferdowsi University of Mashhad
Iran
Biography
M BahramParvar Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Khorasan Khorasan
Research Interest
Food Science and Technology
Publications
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Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. BahramParvar, M; Razavi, SM; Khodaparast, MH Food science and technology international = Ciencia y tecnologia de los alimentos internacional 10.1177/1082013209353244
