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Supasil R, Suttisansanee U, Santivarangkna C, Tangsuphoom N, Khemthong C, Chupeerach C, On-nom N. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods. 2022; 11(14):2071. https://doi.org/10.3390/foods11142071

Supasil, Ramita, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach, and Nattira On-nom. 2022. "Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae" Foods 11, no. 14: 2071. https://doi.org/10.3390/foods11142071

Supasil, R., Suttisansanee, U., Santivarangkna, C., Tangsuphoom, N., Khemthong, C., Chupeerach, C., & On-nom, N. (2022). Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods, 11(14), 2071. https://doi.org/10.3390/foods11142071