Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough

Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough
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Article type
Journal
https://people.iut.ac.ir/en/kadivar/content/1632898