Mohamed G.M. Sulamain

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Active since

2020

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Mohamed G.M. Sulamain is an author at State Key Laboratory of Food Science and Technology specializing in dough rheology modification, bread spoilage, and cereal science.

Publications per year

2020–2020

Publications

Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan et al. · International Journal of Biological Macromolecules · 2020 · 27 citations

Agriculture, Food Science, Cereal Science +13

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