Tawfiq AA. Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. JOBRC [Internet]. 2010 Jun. 1 [cited 2024 Nov. 28];4(2):94-100. Available from: https://jobrc.org/index.php/jobrc/article/view/133