Păucean, A.; Man, S.M.; Chiş, M.S.; Mureşan, V.; Pop, C.R.; Socaci, S.A.; Mureşan, C.C.; Muste, S.
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019, 8, 443.
https://doi.org/10.3390/foods8100443
AMA Style
Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S.
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods. 2019; 8(10):443.
https://doi.org/10.3390/foods8100443
Chicago/Turabian Style
Păucean, Adriana, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Crina Carmen Mureşan, and Sevastiţa Muste.
2019. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality" Foods 8, no. 10: 443.
https://doi.org/10.3390/foods8100443
APA Style
Păucean, A., Man, S. M., Chiş, M. S., Mureşan, V., Pop, C. R., Socaci, S. A., Mureşan, C. C., & Muste, S.
(2019). Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods, 8(10), 443.
https://doi.org/10.3390/foods8100443