Hu, L.; Li, Y.; Huang, X.; Du, C.; Huang, D.; Tao, X.
The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers. Foods 2023, 12, 555.
https://doi.org/10.3390/foods12030555
AMA Style
Hu L, Li Y, Huang X, Du C, Huang D, Tao X.
The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers. Foods. 2023; 12(3):555.
https://doi.org/10.3390/foods12030555
Chicago/Turabian Style
Hu, Liping, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, and Xiumei Tao.
2023. "The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers" Foods 12, no. 3: 555.
https://doi.org/10.3390/foods12030555
APA Style
Hu, L., Li, Y., Huang, X., Du, C., Huang, D., & Tao, X.
(2023). The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers. Foods, 12(3), 555.
https://doi.org/10.3390/foods12030555