Alireza Sadeghi
Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, P.O. Box 98615-538, Zabol, Iran
Fakhri Shahidi
Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Seyed Ali Mortazavi
Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Balal Sadeghi
Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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How to cite this article
Alireza Sadeghi, Fakhri Shahidi, Seyed Ali Mortazavi and Balal Sadeghi, 2008. Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread. Biotechnology, 7: 354-356.
DOI: 10.3923/biotech.2008.354.356
URL: https://scialert.net/abstract/?doi=biotech.2008.354.356
DOI: 10.3923/biotech.2008.354.356
URL: https://scialert.net/abstract/?doi=biotech.2008.354.356
LV Plastic Surgery Reply
I commend you on your work and the clarity with which you presented your findings. Your study serves as a valuable resource for researchers and practitioners involved in plant tissue culture and tomato biotechnology. Thank you for sharing your research and expanding our knowledge in this field.