Shang, J.; Xie, S.; Yang, S.; Duan, B.; Liu, L.; Meng, X.
Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods 2023, 12, 2319.
https://doi.org/10.3390/foods12122319
AMA Style
Shang J, Xie S, Yang S, Duan B, Liu L, Meng X.
Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods. 2023; 12(12):2319.
https://doi.org/10.3390/foods12122319
Chicago/Turabian Style
Shang, Jiacui, Shuiqi Xie, Shuo Yang, Bofan Duan, Lijun Liu, and Xiangchen Meng.
2023. "Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes" Foods 12, no. 12: 2319.
https://doi.org/10.3390/foods12122319
APA Style
Shang, J., Xie, S., Yang, S., Duan, B., Liu, L., & Meng, X.
(2023). Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods, 12(12), 2319.
https://doi.org/10.3390/foods12122319