Sigüenza-Andrés, T.; Mateo, J.; RodrÃguez-Nogales, J.M.; Gómez, M.; Caro, I.
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods 2024, 13, 951.
https://doi.org/10.3390/foods13060951
AMA Style
Sigüenza-Andrés T, Mateo J, RodrÃguez-Nogales JM, Gómez M, Caro I.
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods. 2024; 13(6):951.
https://doi.org/10.3390/foods13060951
Chicago/Turabian Style
Sigüenza-Andrés, Teresa, Javier Mateo, José M. RodrÃguez-Nogales, Manuel Gómez, and Irma Caro.
2024. "Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters" Foods 13, no. 6: 951.
https://doi.org/10.3390/foods13060951
APA Style
Sigüenza-Andrés, T., Mateo, J., RodrÃguez-Nogales, J. M., Gómez, M., & Caro, I.
(2024). Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods, 13(6), 951.
https://doi.org/10.3390/foods13060951