Iosca, G.; Febo, C.; Haghighi, H.; De Vero, L.; Gullo, M.; Pulvirenti, A.
Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough. Biol. Life Sci. Forum 2021, 6, 38.
https://doi.org/10.3390/Foods2021-10952
AMA Style
Iosca G, Febo C, Haghighi H, De Vero L, Gullo M, Pulvirenti A.
Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough. Biology and Life Sciences Forum. 2021; 6(1):38.
https://doi.org/10.3390/Foods2021-10952
Chicago/Turabian Style
Iosca, Giovanna, Camilla Febo, Hossein Haghighi, Luciana De Vero, Maria Gullo, and Andrea Pulvirenti.
2021. "Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough" Biology and Life Sciences Forum 6, no. 1: 38.
https://doi.org/10.3390/Foods2021-10952
APA Style
Iosca, G., Febo, C., Haghighi, H., De Vero, L., Gullo, M., & Pulvirenti, A.
(2021). Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough. Biology and Life Sciences Forum, 6(1), 38.
https://doi.org/10.3390/Foods2021-10952