Hernández-Parada, N.; Gutiérrez-RÃos, H.G.; Rayas-Duarte, P.; González-RÃos, O.; Suárez-Quiroz, M.L.; Hernández-Estrada, Z.J.; Figueroa-Espinoza, M.C.; Figueroa-Hernández, C.Y.
Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement. Fermentation 2025, 11, 498.
https://doi.org/10.3390/fermentation11090498
AMA Style
Hernández-Parada N, Gutiérrez-RÃos HG, Rayas-Duarte P, González-RÃos O, Suárez-Quiroz ML, Hernández-Estrada ZJ, Figueroa-Espinoza MC, Figueroa-Hernández CY.
Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement. Fermentation. 2025; 11(9):498.
https://doi.org/10.3390/fermentation11090498
Chicago/Turabian Style
Hernández-Parada, Natali, Hugo Gabriel Gutiérrez-RÃos, Patricia Rayas-Duarte, Oscar González-RÃos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, MarÃa Cruz Figueroa-Espinoza, and Claudia Yuritzi Figueroa-Hernández.
2025. "Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement" Fermentation 11, no. 9: 498.
https://doi.org/10.3390/fermentation11090498
APA Style
Hernández-Parada, N., Gutiérrez-RÃos, H. G., Rayas-Duarte, P., González-RÃos, O., Suárez-Quiroz, M. L., Hernández-Estrada, Z. J., Figueroa-Espinoza, M. C., & Figueroa-Hernández, C. Y.
(2025). Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement. Fermentation, 11(9), 498.
https://doi.org/10.3390/fermentation11090498
