African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12481

Full Length Research Paper

Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life

Alireza Sadeghi 1*, Fakhri Shahidi 1, Ali Mortazavi1 and Mahdi Nassiri Mahallati2
  1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. 2Department of Plant Breeding, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Email: [email protected]

  •  Accepted: 22 July 2008
  •  Published: 17 September 2008

How to cite this article

APA /
Sadeghi, A., Shahidi, F., Mortazavi, A., & Mahallati, M. N. (2008). Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life. African Journal of Biotechnology , 7(18), 3346-3351.
Chicago /
Alireza Sadeghi , Fakhri Shahidi , Ali Mortazavi and Mahdi Nassiri Mahallati. "Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life." African Journal of Biotechnology 7, no. 18 (2008): 3346-3351.
MLA /
Alireza Sadeghi , et al. "Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life." African Journal of Biotechnology 7.18 (2008): 3346-3351.
DOI /
https://doi.org/10.5897/AJB08.464
URL /
https://academicjournals.org/journal/AJB/article-abstract/5845EBB9122

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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