Timmermans, E.; Langie, I.; Bautil, A.; Brijs, K.; Buvé, C.; Van Loey, A.; Scheirlinck, I.; Van der Meulen, R.; Courtin, C.M.
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods 2023, 12, 830.
https://doi.org/10.3390/foods12040830
AMA Style
Timmermans E, Langie I, Bautil A, Brijs K, Buvé C, Van Loey A, Scheirlinck I, Van der Meulen R, Courtin CM.
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods. 2023; 12(4):830.
https://doi.org/10.3390/foods12040830
Chicago/Turabian Style
Timmermans, Evelyne, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, and Christophe M. Courtin.
2023. "Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough" Foods 12, no. 4: 830.
https://doi.org/10.3390/foods12040830
APA Style
Timmermans, E., Langie, I., Bautil, A., Brijs, K., Buvé, C., Van Loey, A., Scheirlinck, I., Van der Meulen, R., & Courtin, C. M.
(2023). Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods, 12(4), 830.
https://doi.org/10.3390/foods12040830
