Saeed Johnny
Professor
Food Hydrocolloid Research
Ferdowsi University of Mashhad
Iran
Biography
Works at Department of Food Hydrocolloid Research , Ferdowsi University of Mashhad, Mashhad, Mashhad Works at Department of Food Hydrocolloid Research , Ferdowsi University of Mashhad, Mashhad, Mashhad
Research Interest
Food Hydrocolloid Research
Publications
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Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time. Johnny, S; Razavi, SM; Khodaei, D Journal of food science and technology 10.1007/s13197-015-1893-1
