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
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