Diversity of Lactobacillus strains in Iranian traditional wheat sourdough

Journal of Food Quality and Hazards Control

Volumn 1, Issue 2, 2014, Pages 41-45

  Golshan Tafti, A ^a   Peighambardoust, S H ^b   Hejazi, M A ^c   Moosavy, M H ^b  

^a Kerman Agriculture and Natural Resources Research Centre   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

^c AGRICULTURAL BIOTECHNOLOGY RESEARCH INSTITUTE OF IRAN ABRII   (Iran)

Author keywords

Biodiversity; Bread; Iran; Lactobacillus

Indexed keywords

EID: 85029555922     PISSN: 2345685X     EISSN: 23456825     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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