American Journal of Health Research
Volume 4, Issue 2, March 2016, Pages: 30-38
Received: Mar. 19, 2016;
Accepted: Mar. 24, 2016;
Published: Mar. 31, 2016
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Emad Mohamed Ali Karrar, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, PR China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Weining Huang, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, PR China
Feng Wang, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, PR China
Chun Li Jia, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, PR China
Emad Mohamed Ali Karrar,
Chun Li Jia,
Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread, American Journal of Health Research.
Vol. 4, No. 2,
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