Chiş, M.S.; Păucean, A.; Man, S.M.; Bonta, V.; Pop, A.; Stan, L.; Beldean, B.V.; Pop, C.R.; Mureşan, V.; Muste, S.
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods 2020, 9, 822.
https://doi.org/10.3390/foods9060822
AMA Style
Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, Beldean BV, Pop CR, Mureşan V, Muste S.
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods. 2020; 9(6):822.
https://doi.org/10.3390/foods9060822
Chicago/Turabian Style
Chiş, Maria Simona, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, and Sevastiţa Muste.
2020. "Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins" Foods 9, no. 6: 822.
https://doi.org/10.3390/foods9060822
APA Style
Chiş, M. S., Păucean, A., Man, S. M., Bonta, V., Pop, A., Stan, L., Beldean, B. V., Pop, C. R., Mureşan, V., & Muste, S.
(2020). Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods, 9(6), 822.
https://doi.org/10.3390/foods9060822
