Food & Nutrition
Global

Food & Nutrition Experts

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

Research Interest

Food Hydrocolloid Research 

Publications

  • 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

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