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Journal of Microbial & Biochemical Technology

Research Article - (2016) Volume 8, Issue 3

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Soumia M Darwish1* and Al-Zahraa M Darwish2
1Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Egypt
2Department of Dairy Science, Faculty of Agriculture, Assiut University, Egypt
*Corresponding Author: