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Dr. Sabihe Soleimanian-Zad

Professor of Department of Food Science and Technology

Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying.

Authors:

Mohammadi-Gouraji, E., M. Sheikh-Zeinoddin and S. Soleimanian-Zad.

Journal:

British Food Journal 119 (2): 331-341.

Journal Papers

Month/Season:

February

Year:

2017