Müller, D.C.; Schipali, S.; Näf, P.; Kinner, M.; Miescher Schwenninger, S.; Schönlechner, R.
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns. Fermentation 2022, 8, 42.
https://doi.org/10.3390/fermentation8020042
AMA Style
Müller DC, Schipali S, Näf P, Kinner M, Miescher Schwenninger S, Schönlechner R.
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns. Fermentation. 2022; 8(2):42.
https://doi.org/10.3390/fermentation8020042
Chicago/Turabian Style
Müller, Denise C., Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, and Regine Schönlechner.
2022. "Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns" Fermentation 8, no. 2: 42.
https://doi.org/10.3390/fermentation8020042
APA Style
Müller, D. C., Schipali, S., Näf, P., Kinner, M., Miescher Schwenninger, S., & Schönlechner, R.
(2022). Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns. Fermentation, 8(2), 42.
https://doi.org/10.3390/fermentation8020042