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Dr. Mahmoud Sheikh Zeinoddin

Associate Professor of Department of Food Science and Technology

Production of microbial exo-polysaccharides in the 1 sourdough and its effects on the rheological properties of dough.

Authors:

Ketabi, A., S. Soleimanian-Zad, M. Kadivar and M. Sheikh Zeinoddin.

Journal:

Food Research International 41 (10):948-951.

Journal Papers

Month/Season:

Winter

Year:

2008