Teleky, B.-E.; Martău, A.G.; Ranga, F.; Chețan, F.; Vodnar, D.C.
Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules 2020, 10, 778.
https://doi.org/10.3390/biom10050778
AMA Style
Teleky B-E, Martău AG, Ranga F, Chețan F, Vodnar DC.
Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules. 2020; 10(5):778.
https://doi.org/10.3390/biom10050778
Chicago/Turabian Style
Teleky, Bernadette-Emőke, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan, and Dan C. Vodnar.
2020. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour" Biomolecules 10, no. 5: 778.
https://doi.org/10.3390/biom10050778
APA Style
Teleky, B.-E., Martău, A. G., Ranga, F., Chețan, F., & Vodnar, D. C.
(2020). Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules, 10(5), 778.
https://doi.org/10.3390/biom10050778