1.

Development of low-fat chicken nuggets using fish protein concentrate in batter formulation

Volume 17, Issue 3, July and August 2021, Pages 25-37
Fatemeh Heydari; Mohebbat Mohebbi; Mohammad Javad Varidi; Mehdi Varidi

2.

Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

Volume 10, Issue 3, October 2014
Behdad Shokrollahi Yanchedhmeh; Mohebbat Mohebbi; Mehdi Varidi; Elham Ansarifar


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