APA (7th ed.) Citation

Omedi, J. O., Huang, J., Huang, W., Zheng, J., Zeng, Y., Zhang, B., . . . Gao, T. (2021). Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: Its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread. Elsevier.

Chicago Style (17th ed.) Citation

Omedi, Jacob Ojobi, et al. Suitability of Pitaya Fruit Fermented by Sourdough LAB Strains for Bread Making: Its Impact on Dough Physicochemical, Rheo-fermentation Properties and Antioxidant, Antifungal and Quality Performance of Bread. Elsevier, 2021.

MLA (8th ed.) Citation

Omedi, Jacob Ojobi, et al. Suitability of Pitaya Fruit Fermented by Sourdough LAB Strains for Bread Making: Its Impact on Dough Physicochemical, Rheo-fermentation Properties and Antioxidant, Antifungal and Quality Performance of Bread. Elsevier, 2021.