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.
Style de citation Chicago (17e éd.)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.
Style de citation MLA (8e éd.)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.