Document Type : Overview
Authors
1 Department of Food Science and Technology,Ferdowsi University of Mashhad.Iran
2 Professor of Food packaging and M.D of ICFP/RCFP Ferdowsi University of Mashhad Faculty of agriculture Eng. Department of Food Science and Technology Research Center of Food Packaging (RCFP)
3 Professor in Food Physics and Engineering, Head and founder, Center of Excellence in Native Natural Hydrocolloids of Iran, Research Chair in Food Hydrocolloids, Department of Food Science & Technology, Ferdowsi University of Mashhad (FUM),
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