Zeid Ahmadi
Department of Food Science and Technology, Islamic Azad University, Iran
Specialization in Virtual Reality Technology, Data Engineering, Bioinformatics Techniques, Manufacturing, Computer Networks, Simulation and Visualization Effects, Machine Vision, Product Modeling, Communication Systems, Bionics, Genomics, Architecture, Image Processing, Information Theory and published article in “Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese”
