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Srivastava S, Kollemparembil AM, Zettel V, Claßen T, Mobarak M, Gatternig B, Delgado A, Jekle M, Hitzmann B. An Innovative Approach in the Baking of Bread with CO₂ Gas Hydrates as Leavening Agents. Foods. 2022; 11(22):3570. https://doi.org/10.3390/foods11223570

Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. 2022. "An Innovative Approach in the Baking of Bread with CO₂ Gas Hydrates as Leavening Agents" Foods 11, no. 22: 3570. https://doi.org/10.3390/foods11223570

Srivastava, S., Kollemparembil, A. M., Zettel, V., Claßen, T., Mobarak, M., Gatternig, B., Delgado, A., Jekle, M., & Hitzmann, B. (2022). An Innovative Approach in the Baking of Bread with CO₂ Gas Hydrates as Leavening Agents. Foods, 11(22), 3570. https://doi.org/10.3390/foods11223570