مقالات در نشریات
- 21. Jamshidi, A and Shabanpour, B,The effect of hydroxypropyl methyl cellulose (HPMC) added pre-dust and batter of Talang queenfish (Scomberoides commersonnianus) nuggets on the quality and reduction of oil uptake,Minerva Biotecnologica,2014/03/26.
- 22. Rahmanifarah, K and Jamshidi, A,Effect of added oxidized starch and soy isolate protein on quality of fish finger made from asilver carp (Hypophthalmichthys molitrix),Minerva Biotecnologica,2013/12/26.
- 23. Ojagh, S. M , Shabanpour, B , Jamshidi, A,The effect of different pre-fried temperatures on physical and chemical characteristics of silver carp fish (Hypophthalmichthys molitrix) nuggets,World Journal of Fish and Marine Sciences,2013/08/12.
- 24. Shabanpour, B and Jamshidi, A,Quality characteristics of fried Rainbow trout (Oncorhynchus mykiss) fillets coated with different hydrocolloids,World Journal of Fish and Marine Sciences,2013/07/24.
- 25. Jamshidi, A and Shabanpour, B,The Effect of Hydroxypropyl methylcellulose (HPMC) gum added to pre-dust and batters of Talang Queen fish (Scomberoides commersonnianus) nuggets on the quality and shelf life during frozen Storage (-18°C),World Journal of Fish and Marine Sciences,2013/05/04.
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