Sidari, R.; Martorana, A.; Zappia, C.; Mincione, A.; Giuffrè, A.M.
Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 2020, 9, 1258.
https://doi.org/10.3390/foods9091258
AMA Style
Sidari R, Martorana A, Zappia C, Mincione A, Giuffrè AM.
Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods. 2020; 9(9):1258.
https://doi.org/10.3390/foods9091258
Chicago/Turabian Style
Sidari, Rossana, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, and Angelo Maria Giuffrè.
2020. "Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread" Foods 9, no. 9: 1258.
https://doi.org/10.3390/foods9091258
APA Style
Sidari, R., Martorana, A., Zappia, C., Mincione, A., & Giuffrè, A. M.
(2020). Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods, 9(9), 1258.
https://doi.org/10.3390/foods9091258