1]Adedeji A, Ngadi M.O, Raghavan G.S.V. (2009). Kinetics of mass transfer in microwave precooked and deep fat fried chicken nuggets. Journal of Food Engineering, 91, 146–153 .
[2].Altunakar, B. Sahin, S.Sumnu, G. (2004). Functionality of batters containing different starch types for deep-fat Frying of chicken nuggets. European Food Research and Technology, 218 (4), 318–322.
[3].Ngadi, M. Li, Y. & Oluka, S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of Hydrogenation. LWT Food Science and Technology, 40: 1784–179.
[4] Quintana S. E.; Llalla O.; García-Risco M. R.; Fornari T (2021). Comparison between Essential Oils and Supercritical Extracts into Chitosan-Based Edible Coatings on Strawberry Quality during Cold Storage. J. Supercrit. Fluids, 171, 105198 10.1016/j.supflu.2021.105198.
[5] Quintana S. E.; Llalla O.; García-Zapateiro L. A.; García-Risco M. R.; Fornari T(2021(. Preparation and Characterization of Licorice-Chitosan Coatings for Postharvest Treatment of Fresh Strawberries. Appl. Sci, 10, 8431 10.3390/app10238431.
[6] Dogan, S. F. Sahin, S. and Sumnu, G. (2005).Effects of soy and rice flour addition on batter rheology and quality of deep- fat fried chicken nuggets. Journal of Food Engineering, 71, 127–132.
[7] Taherian, A, Fustier, p, and Ramasvamy, H.S. (2007). Effect of added weighting agent and xanthan gum on Stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food process engineering, (2):204-224.
[8]Hosseini-Parvar, S.H., Matia-Merino, L, Goh, K.K.T., Razavi, S.M.A., and Mortazavi, S.A. (2010). Steady shear Flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101: 236-243.
[9] Salehi F. Effect of Coatings Made by New Hydrocolloids on the Oil Uptake during Deep-Fat Frying (2020): A Review. J. Food Process. Preserv. 20, 44, e14879 10.1111/jfpp.14879
[10]Ansarifar, A. Mohebbi, M. Shahidi, F. (2012). Studying Some Physicochemical Characteristics of Crust Coated With White Egg and Chitosan Using a Deep-Fried Model System. Journal of Food and Nutrition Sciences 3:685-692.
[11] Sheikholeslami, Z, Mortazavi, S. A, Purrazrng, H, Nasiri Mohallati, M. (2010). The influence of ultrasonic Waves on the rheological properties of dough and quality of bread wheat has Age, Iranian Journal of Food Science and Technology, 7(2), 39-49. (In Persian).
[12] Chen, S. D. Chen, H. H. Chao, Y. C. and Lin, R. S. (2009). Effect of batter formula on qualities of deep fat and Microwave-fried fish nuggets. Journal of Food Engineering, 95, 359–364.
[13]Zameni, A, Kashaninegad, M, Alami, M, Salehi. (2014). Effect of thermal treatment on rheological and textural Properties of basil seed gum. Journal of Food Sciences, (25):66-76. [14]Amboon, W. Tulythan, V. and Tatiyakul, j. (2010). Effect of Hydroxy propil methylcellulose on rheological Properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology, 10. 327-3.
[15] Taherian, A, Fustier, p, and Ramasvamy, H.S. (2007). Effect of added weighting agent and xanthan gum on Stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food process engineering, (2):204-224.
[16] Aayush, K. Julian, D. Sharma, S. Sharma, R. Pal, K. Sharma, G. Oberoi, K. (2022). Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control, 141, 10.1016.
[17] Koocheki, A, Taherian, A.R., &Bostan, A. (2011). Studies on the steady shear flow behavior and functional Properties of Lepidiumperfoliatum seed gum, Food Research International.
[18] Allais I, Edoura-Gaena R.B., Dufour É. (2006). Characterisation of lady finger batters and biscuits by Fluorescence spectroscopy—Relation with density, color and texture. Journal of Food Engineering 77, 896-909.
[19] Lazaridiou, A, Duta, D, Papa Georgiou, M, Belc, N. And Biliaderis, C.G, (2007). Effect of hydrocolloids on Dough rheology and bread quality parameters in gluten – free formulations.Journal of food engineering, (79):1033-1047.
[20] Akdeniz, N. Sahin, S. Summu, G. (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering, 75 (4), 522–526.
[21] DehghanNasiri, M. Mohebbi, M. Yazdi F. T, and. Khodaparast. M. H. (2012). Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets, Food and Bioprocess Technology ,5:1238–1245. (In Persian)
[22] Zirjani, L. (2022). Optimization of Low Calorie Cucumber Jam Production Process Using Natural Stevia Sweetener. karafan.tvu.ac.ir, 18(4). 123-132.