Cite
HARVARD Citation
Zahra, A. et al. (2022). Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae). Food Chemistry Advances. p. . [Online].
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Zahra, A. et al. (2022). Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae). Food Chemistry Advances. p. . [Online].