Tawfiq, A.A. 2010. Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. Journal of Biotechnology Research Center (JOBRC). 4, 2 (Jun. 2010), 94–100. DOI:https://doi.org/10.24126/jobrc.2010.4.2.133.