Abedfar, A. (2024). Investigation of the antimicrobial activity and the effect of sourdough from two dominant lactic acid bacterial strains in rice husk flour on the amount of phytic acid in bulk bread.. , 23(1), 115-128. doi: 10.22092/fooder.2024.365712.1390
Abbas Abedfar. "Investigation of the antimicrobial activity and the effect of sourdough from two dominant lactic acid bacterial strains in rice husk flour on the amount of phytic acid in bulk bread.". , 23, 1, 2024, 115-128. doi: 10.22092/fooder.2024.365712.1390
Abedfar, A. (2024). 'Investigation of the antimicrobial activity and the effect of sourdough from two dominant lactic acid bacterial strains in rice husk flour on the amount of phytic acid in bulk bread.', , 23(1), pp. 115-128. doi: 10.22092/fooder.2024.365712.1390
Abedfar, A. Investigation of the antimicrobial activity and the effect of sourdough from two dominant lactic acid bacterial strains in rice husk flour on the amount of phytic acid in bulk bread.. , 2024; 23(1): 115-128. doi: 10.22092/fooder.2024.365712.1390


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