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How to cite this article
B. Boboye and I. Dayo-Owoyemi, 2009. Comparative Evaluation of the Sensory Properties of Doughs Fermented with Yeasts Isolated from Orange. Biotechnology, 8: 389-392.
DOI: 10.3923/biotech.2009.389.392
URL: https://scialert.net/abstract/?doi=biotech.2009.389.392
DOI: 10.3923/biotech.2009.389.392
URL: https://scialert.net/abstract/?doi=biotech.2009.389.392