Longoria, S.; Contreras, J.; Belmares, R.; Cruz, M.; Flores, M.
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits. Appl. Sci. 2020, 10, 1383.
https://doi.org/10.3390/app10041383
AMA Style
Longoria S, Contreras J, Belmares R, Cruz M, Flores M.
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits. Applied Sciences. 2020; 10(4):1383.
https://doi.org/10.3390/app10041383
Chicago/Turabian Style
Longoria, Samuel, Juan Contreras, Ruth Belmares, Mario Cruz, and Mildred Flores.
2020. "Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits" Applied Sciences 10, no. 4: 1383.
https://doi.org/10.3390/app10041383
APA Style
Longoria, S., Contreras, J., Belmares, R., Cruz, M., & Flores, M.
(2020). Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits. Applied Sciences, 10(4), 1383.
https://doi.org/10.3390/app10041383