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.
Cita Chicago Style (17a ed.)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.
Cita MLA (8a ed.)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.