Liu, Y.; Danial, M.; Liu, L.; Sadiq, F.A.; Wei, X.; Zhang, G.
Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread. Foods 2023, 12, 3333.
https://doi.org/10.3390/foods12183333
AMA Style
Liu Y, Danial M, Liu L, Sadiq FA, Wei X, Zhang G.
Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread. Foods. 2023; 12(18):3333.
https://doi.org/10.3390/foods12183333
Chicago/Turabian Style
Liu, Yan, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei, and Guohua Zhang.
2023. "Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread" Foods 12, no. 18: 3333.
https://doi.org/10.3390/foods12183333
APA Style
Liu, Y., Danial, M., Liu, L., Sadiq, F. A., Wei, X., & Zhang, G.
(2023). Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread. Foods, 12(18), 3333.
https://doi.org/10.3390/foods12183333