Sara Naji tabasi*,Mostafa Shahidi Noghabi,Toktam Hejrani,Hossein Zamani,Marzieh Hosseininezhad , Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum , Innovation in food science and technology , 2022 ; : -
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