Lin, J.; Dong, L.; Han, X.; Sun, J.; Shen, C.; Yang, H.
Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. Foods 2025, 14, 4335.
https://doi.org/10.3390/foods14244335
AMA Style
Lin J, Dong L, Han X, Sun J, Shen C, Yang H.
Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. Foods. 2025; 14(24):4335.
https://doi.org/10.3390/foods14244335
Chicago/Turabian Style
Lin, Jiaqi, Lijia Dong, Xueyuan Han, Jianqiu Sun, Chi Shen, and Huanyi Yang.
2025. "Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread" Foods 14, no. 24: 4335.
https://doi.org/10.3390/foods14244335
APA Style
Lin, J., Dong, L., Han, X., Sun, J., Shen, C., & Yang, H.
(2025). Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. Foods, 14(24), 4335.
https://doi.org/10.3390/foods14244335