Nouska, C.; Hatzikamari, M.; Matsakidou, A.; Biliaderis, C.G.; Lazaridou, A.
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods 2023, 12, 3112.
https://doi.org/10.3390/foods12163112
AMA Style
Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A.
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods. 2023; 12(16):3112.
https://doi.org/10.3390/foods12163112
Chicago/Turabian Style
Nouska, Chrysanthi, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Biliaderis, and Athina Lazaridou.
2023. "Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism" Foods 12, no. 16: 3112.
https://doi.org/10.3390/foods12163112
APA Style
Nouska, C., Hatzikamari, M., Matsakidou, A., Biliaderis, C. G., & Lazaridou, A.
(2023). Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods, 12(16), 3112.
https://doi.org/10.3390/foods12163112