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Sadeghi, A., 2008. The secrets of sourdough; A review of miraculous potentials of sourdough in bread shelf life. Biotechnology, 7: 413-417. CrossRefDirect Link |
Saikia, D. and N. Sit, 2014. Effect of using sourdough and frozen dough for preparation of breads on quality, shelf life and staling. Am. J. Food Technol., 9: 223-230. CrossRefDirect Link |
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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