Hadidi, M.; Majidiyan, N.; Jelyani, A.Z.; Moreno, A.; Hadian, Z.; Mousavi Khanegah, A.
Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage. Foods 2021, 10, 2215.
https://doi.org/10.3390/foods10092215
AMA Style
Hadidi M, Majidiyan N, Jelyani AZ, Moreno A, Hadian Z, Mousavi Khanegah A.
Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage. Foods. 2021; 10(9):2215.
https://doi.org/10.3390/foods10092215
Chicago/Turabian Style
Hadidi, Milad, Nava Majidiyan, Aniseh Zarei Jelyani, Andrés Moreno, Zahra Hadian, and Amin Mousavi Khanegah.
2021. "Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage" Foods 10, no. 9: 2215.
https://doi.org/10.3390/foods10092215
APA Style
Hadidi, M., Majidiyan, N., Jelyani, A. Z., Moreno, A., Hadian, Z., & Mousavi Khanegah, A.
(2021). Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage. Foods, 10(9), 2215.
https://doi.org/10.3390/foods10092215
